Charquican is a Chilean stew traditionally made with ch’arki, a kind of South American jerky. (We actually got our word for dried and preserved meat from the original Quechua term.) This version of the hearty potato, squash, and beef dish comes from Recipe Island.
- 1 medium winter squash, cubed
- 6 medium potatoes, cubed
- 1 medium carrot, chopped
- 1 cup peas
- 1 cup corn
- 1 (14.5-ounce) can beef broth
- Salt and pepper to taste
- 3 tablespoons olive oil
- ½ pound beef jerky, chopped
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon paprika
- 1 tablespoon oregano
- 1 teaspoon cumin
Directions: Combine the squash, potatoes, carrot, peas, corn, and broth in a large pot and bring to a boil. Season to taste with salt and pepper, then reduce heat and let simmer for 15 minutes.
Heat the olive oil in a pan, then add the chopped beef jerky and onion, and sauté for 5 minutes. Add the garlic, paprika, oregano, and cumin, plus a little more salt and pepper, and cook for another 3 minutes.
Add the beef mixture to the squash and potatoes, and simmer for 15 minutes. Serve.