CHARQUICAN (VEGETABLE AND JERKY STEW) Source: The Chilean Kitchen by Ruth Van Waerbeek-Gonzales6 medium potatoes, cubed 1 medium winter squash, cubed 1 medium carrot, chopped 1 cup peas 1 cup corn 1 can beef broth salt and pepper to taste 1/2 pound beef jerky, chopped 1 medium onion, chopped 3 tablespoons olive oil 2 cloves garlic, chopped 1 tablespoon paprika 1 tablespoon oregano 1 teaspoon cumin Bring squash, potatoes, carrot, peas, corn and broth to a boil. Season with salt and pepper, simmer 15 minutes. Saute beef jerky and onion in oil for 5 minutes. Add garlic, paprika, oregano, cumin, salt and pepper, saute 3 minutes. Add beef mixture to vegetables, simmer for 15 minutes. Serve. Servings: 4
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