Ingredients with Measurements:
- 1 lb. beef brisket, cut into small cubes
- 2 cups pumpkin, peeled and diced
- 2 cups potatoes, peeled and diced
- 1 cup carrots, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. oregano
- 1 bay leaf
- 4 cups beef broth
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef brisket and cook until browned on all sides, about 5 minutes.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 3 minutes.
3. Add the diced pumpkin, potatoes, carrots, green beans, and corn kernels to the pot. Stir to combine.
4. Add the cumin, paprika, oregano, and bay leaf to the pot. Season with salt and pepper to taste.
5. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the vegetables are tender and the beef is cooked through.
6. Remove the bay leaf from the pot and discard.
7. Using a wooden spoon, mash some of the vegetables against the side of the pot to thicken the broth.
8. Serve hot with crusty bread or rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for browning the beef
Low heat for simmering the stew
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 33g
Protein: 25g
Sodium: 800mg
Fiber: 6g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or stew meat.
- Pumpkin can be substituted with butternut squash.
- Green beans can be substituted with peas or lima beans.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add a can of diced tomatoes to the pot for a tangy twist.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a tablespoon of tomato paste for a richer broth.
Tips and tricks:
- Cut the vegetables into small, uniform pieces for even cooking.
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to mash the vegetables against the side of the pot for a thicker broth.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Garnish the stew with chopped fresh parsley or cilantro.
Pairings:
Pair the stew with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the stew with crusty bread, rice, or a side salad.
Troubleshooting advice:
- If the stew is too thin, mash more vegetables against the side of the pot to thicken the broth.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure the beef is cooked through before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Charquicán Cozido is a traditional Chilean stew that originated in the Andean region. It is a hearty and comforting dish that is perfect for cold winter nights.
Flavor profiles:
This stew is savory, hearty, and slightly sweet from the pumpkin and corn.
Serving suggestions:
Serve the stew hot with crusty bread or rice.
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Region: Chilean