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Soft potatoes, squash, and corn simmer in broth with salt-and-smoke-preserved beef jerky that has released its savory essence into the liquid—this is charquicán, a one-pot winter staple born from Mapuche resourcefulness. The name itself derives from Mapuche ch’arka (dried meat) and can (stew), honoring indigenous origins while Spanish colonizers adopted this efficient way to use preserved meat. When ice locked mountains and trade routes closed in Chilean winter, charquicán made the most of stored charque (jerky) and root vegetables, its long simmering time perfect for slow-cooking hearth fires in homes. This isn’t a delicate dish; it’s honest comfort food that appears on tables whenever cold weather demands something warming and substantial.
If using dry beef jerky, soak it in warm water for about 30 minutes to rehydrate. Drain and chop into small pieces.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook until it becomes translucent.
Stir in the minced garlic and cook for another minute.
Add the diced tomato and cook for another 5 minutes, until the tomato starts to break down.
Add the chopped charqui to the pot.
Pour in the beef broth (or water) and add the paprika, ground cumin, dried oregano, ground black pepper, and salt.
Stir well and bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for about 30 minutes.
Add the diced potatoes, carrots, pumpkin (or butternut squash), and green beans to the pot.
Stir gently and simmer for another 30-40 minutes, or until the vegetables are tender and the flavors are well combined.
Adjust seasoning with more salt and pepper if needed.
Garnish with fresh parsley.
Serve the Charquicán hot with crusty bread or over rice if desired.
Charquicán is a Chilean stew that rehydrates dried beef jerky (charqui) in a gentle broth where it releases its salt and smoke. Potatoes, squash, carrots, corn, and green beans simmer until completely tender, absorbing the meat's savory depth and creating a thick, rustic dish.
The dish has Mapuche origins in central and southern Chile, with its name literally meaning "jerky stew" in the indigenous language. Spanish colonizers adopted the technique, and it became a winter staple when fresh meat was scarce and preserved charque was the reliable protein.
Dried beef jerky (charque) is the essential protein, rehydrated before cooking. Potatoes, butternut squash, carrots, corn, green beans, onion, and garlic provide substance and sweetness. The broth is seasoned with paprika, cumin, and oregano—Spanish additions to an indigenous dish.
Soak the jerky fully before cooking—30 minutes in warm water until it's completely softened. Do not skip this step or the meat will remain tough. Add vegetables in stages by doneness (potatoes and squash first, green beans last) so everything finishes tender at the same time.
Serve hot with crusty bread for soaking up the rich broth, or over white rice. A side of simple salad or pickled onions provides brightness against the heavy, savory stew.