Charquicán

🛒 Ingredients

• Beef stewing meat 120 g · 287 kcal
• Potatoes 200 g · 155 kcal
• Butternut squash 150 g · 60 kcal
• Corn kernels 100 g · 85 kcal
• Green beans 80 g · 25 kcal
• Yellow onion 30 g · 12 kcal
• Garlic cloves 5 g · 7 kcal
• Vegetable oil 7 g · 62 kcal
• Beef broth 125 g · 3 kcal
• Ground cumin 1 g · 0 kcal
• Dried oregano 1 g · 0 kcal
• Paprika 1 g · 0 kcal

👨‍🍳 Instructions

1. Dice the beef, potatoes, and butternut squash into 1-inch cubes. Finely chop the onion and mince the garlic.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until seared on all sides, then remove and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, ground cumin, dried oregano, and paprika, cooking for another minute until fragrant.
4. Return the beef to the pot. Add the diced potatoes, butternut squash, green beans, and beef broth. Season with salt and pepper to taste.
5. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 40-50 minutes, or until the beef is tender and vegetables are cooked through.
6. Stir in the corn kernels during the last 10 minutes of cooking. Taste and adjust seasoning if needed.
7. Serve the Charquicán hot, optionally garnished with fresh cilantro or a fried egg on top.