Ingredients
- 400 g ground beef or small-diced beef
- 3 potatoes, diced
- 2 cups pumpkin (squash), diced
- 1 onion, diced
- 2 garlic cloves
- 1 cup corn kernels
- 1/2 cup peas
- 1 tablespoon paprika
- 1 teaspoon cumin
- 3 tablespoons oil
- 500 ml broth
- Salt, pepper and cilantro
- Fried eggs to serve
Step-by-step
Using a different robot? Switch it here:
- Put the garlic and onion in the mixing bowl, chop 4 sec/speed 5 and sauté with the oil 6 min/120°C/spoon speed.
- Add the beef, paprika and cumin and sauté 6 min/Varoma/reverse/spoon speed.
- Add the pumpkin, potatoes and broth, salt and pepper and set 18 min/100°C/reverse/spoon speed.
- Add the corn and peas and set 10 min/100°C/reverse/spoon speed.
- Mash with the spatula so the pumpkin and potato bind the stew, leaving some chunks.
- Serve with cilantro and a fried egg on top.
Tips
- Charquicán should end up mashed but with texture, not like a purée.
- The fried egg on top is the classic Chilean presentation.
Guide: Thermomix without Cookidoo
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