It's stick-to-your-ribs good and ugly delicious at its finest.
For the Escabeche Onions (Optional):
6 small white or yellow onions (about 4 ounces each, about the size of a lime), peeled (see notes
3 cups (700ml) good-quality red wine vinegar
For the Charquicán:
6 tablespoons (90ml) canola or other neutral oil, divided
1 pound (450g) lean beef, such as top or bottom sirloin butt, sirloin tip, or top or eye of round, cut into roughly 1/3- to 1/2-inch pieces
Fine sea or kosher salt and freshly ground black pepper
1 medium yellow or white onion (8 ounces; 227g), finely diced
1 medium carrot (3 ounces; 85g), finely diced
1/2 red bell pepper, finely diced
2 medium garlic cloves, minced
1 tablespoon dried oregano, preferably Chilean or good-quality Italian
1 teaspoon ají de color or sweet paprika
1/2 teaspoon ground cumin
2 1/2 pounds (1.13kg) red potatoes, peeled and cut into 1-inch chunks
1 pound (450g) butternut squash or kabocha squash, peeled and cut into 1-inch cubes
5 ounces (140g) green beans (preferably flat "romano" variety), stemmed and cut diagonally into 1/2-inch pieces (see notes)
1 cup frozen corn kernels (see notes)
1 cup frozen peas (see notes)
2 cups loosely packed, roughly chopped fresh Swiss chard or spinach
1 or 2 fried eggs per person, for serving (optional)
Escabeche onions (above) or quick-pickled onions, for serving (optional)
For the Escabeche Onions (Optional): Using a sharp knife, make a 1/2-inch-deep cross cut “X” on each cut side (root and stem ends) of the peeled onions.
Add the onions to a clean jar with a fitted lid. Pour the vinegar over the onions to fill the jar and fully submerge the onions, though some may float, which is fine.
Close the lid and store in a dark place, opening them every 2 to 3 days to check that they are still fully submerged and no signs of mold growth, until the onions have turned red and are fully pickled at least 15 days. Slice thin to serve. After they are ready, they can be refrigerated for up to 6 months. (see notes)
For the Charquicán: In a Dutch oven, heat 2 tablespoons (30ml) oil over high heat until shimmering. Add half the beef, distributing it in an even layer and cook without stirring until juicy on top and browned underneath, about 3 minutes. Season with salt and pepper, then stir to release beef from bottom of pot. Transfer beef to a medium bowl. Repeat with 2 tablespoons (30ml) oil and remaining beef.
Remove Dutch from heat, add 2 cups (480ml) water and scrape to deglaze any remaining browned bits into the water. Transfer water to a 4-cup measuring cup and top up with enough water to total 4 cups (950ml); set aside.
Return Dutch oven to medium heat and heat remaining 2 tablespoons (30ml) oil until shimmering. Add onion, carrot, bell pepper, and garlic and cook, stirring often, until onion looks transparent, about 5 minutes. Add oregano, aji de color, and cumin, season with salt and pepper, and cook, stirring, until well blended, aromatic, and the onion mixture is mostly dry, 2 minutes
Stir in potato and squash chunks and reserved deglazing water, then bring to a boil over medium-high heat. Reduce heat, cover pot, and simmer, stirring occasionally, until potatoes are slightly firm in the center when pricked with a paring knife, 15 to 18 minutes.
Add green beans, corn, and peas. Cook, uncovered, over low heat, stirring often, until green beans look bright green, about 5 minutes. At this point, stir and using a large fork or wooden spoon, mash about a third of the potatoes against the edges of the pot.
Add Swiss chard and reserved beef along with any accumulated juices and cook, continuing to thoroughly mash the potatoes and stir the vegetables, just until the beef is heated through and cooked and the greens are wilted, 2 to 3 minutes. At this point the charquicán will be drier and prone to sticking to the bottom of the pot. If it’s too dense and sticking too much add 1/4 cup (60ml) hot water to loosen it up. The final stew should have the consistency of very chunky mashed potatoes. Season to taste with salt and pepper.
Serious Eats / Estudio Como
Serve with 1 or 2 fried eggs on each portion and a few slices of escabeche onions or pickled onions, if desired.
