Charquican – Chilean beef stew

Ingredients:

• 450 g of beef for stewing (cut into 2.5 cm cubes)
• 1 tbsp flour
• 2 tbsp (30 g) butter
• 1 package of 100g dried beef
• 2 cups beef broth
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons of vegetable oil
• 1 tbsp aji panca paste, or crushed hot pepper
• 1 acorn squash (peeled, seeded and diced)
• 1 cup carrots (chopped)
• 2 large potatoes (peeled and diced)
• 2/3 cup frozen lima beans
• 2/3 cup frozen corn

Preparation:

1. Mix beef cubes with flour, salt and pepper.
2. Melt 2 tablespoons (30 g) butter in a heavy-bottomed skillet over medium-high heat. Fry the beef cubes until browned.
3. Add beef broth to the pan and bring to a simmer over low heat.
4. Cut the beef jerky into small pieces and add to the broth with the meat. Simmer over low heat for about 5 minutes.
5. Transfer the contents of the skillet to a larger saucepan or slow cooker.
6. Don't wash the pan. Add 2 tablespoons of vegetable oil, chopped onion and garlic, and hot paste. Sauté until the onion and garlic are soft and fragrant.
7. Add chopped pumpkin, carrots and potatoes and fry for 2-3 minutes.
8. Add the sautéed vegetables to the pot or slow cooker with the beef. Simmer over low heat until the beef and jerky are tender, about 1.5 hours on the stovetop or about 6 hours in a slow cooker. If cooking on the stovetop, you may need to add more liquid (beef broth or water) from time to time, but the sauce should be very thick.
9. Add beans and corn and cook for 10-15 minutes.
   
   Season with salt and pepper to taste and serve with rice.