Charquicán (Chilean Jerky beef stew) by Magefesa USA



  • 6 Medium potatoes.
  • 1- 2/3 Cup pumpkin.
  • 1 Corn cob (kernels separated  from  the cob)
  • 1-1/3 Cup green beans.
  • 1 Medium onion.
  • 1 Garlic clove.
  • 1 lb Minced beef.
  • 1/4 lb Jerky beef.
  • 8 Cups beef stock
  • 1 Tablespoon paprika.
  • 1/2  Tablespoon ground cumin.
  • 4 Basil leaves.
  • 1/2 Tablespoon merquén (Spicy condiment made of smoked Chilean peppers)
  • 1/3 Cup 0.4° Mild olive oil.
  • 2-1/2 Tablespoons butter.
  • Salt.


Cut potatoes and pumpkin into paysanne. Chop the onion in brunoise and the green beans into 1- inch long pieces.
Crumble the jerky beef and leave to soak for about 20 min
Heat oil and butter in a Non-stick aluminum Magefesa frying pan. Add onion and garlic and cook until soft.
Add minced meat to pan. Season with salt, cumin and merquén., and sauté for a few minutes. Stir in the jerky beef. Set aside
Sauté potatoes, pumpkin, green beans and the corn in a Stainless steel Magefesa casserole. Sprinkle with paprika. Cover with beef stock. Cook over medium heat until ingredients are soft.
Slightly crush the potatoes and  pumpkin. Add meat and chopped basil leaves. Rectify seasoning.
Cook about 5 min more. Served with fried eggs.

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