Slow-Cooked Bolivian Charque de Res Stew

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A hearty slow-cooked beef stew inspired by Bolivia’s traditional charque, featuring tender beef and root vegetables simmered in a rich, smoky broth. This Latin American-inspired beef recipe, ready in about 140 minutes, pairs dried beef jerky (charque), diced, beef chuck, cut into 1-inch cubes, yellow potatoes, peeled and cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300 g dried beef jerky (charque), diced
• 500 g beef chuck, cut into 1-inch cubes
• 300 g yellow potatoes, peeled and cubed
• 150 g carrots, peeled and chopped
• 1 medium (150 g) onion, diced
• 4 garlic cloves, minced
• 4 cups beef broth
• 1 tsp dried oregano
• 1/2 tsp cumin powder
• 1 tsp smoked paprika
• 3 tbsp vegetable oil
• to taste salt
• to taste black pepper
• 2 tbsp fresh cilantro, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy pot over medium heat. Add 150 g diced onion and 4 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
2. Step 2: Add 500 g beef chuck cubes and 300 g diced dried beef jerky (charque) to the pot. Brown on all sides for 6-8 minutes until the surface is nicely seared.
3. Step 3: Stir in 1 tsp dried oregano, 1/2 tsp cumin powder, and 1 tsp smoked paprika, cooking for 1 minute until spices are aromatic.
4. Step 4: Pour in 4 cups beef broth, bring to a boil, then reduce heat to low and simmer covered for 1.5 hours until the beef is tender.
5. Step 5: Add 300 g peeled and cubed yellow potatoes and 150 g chopped carrots to the pot. Season with salt and black pepper to taste. Continue simmering uncovered for 30 minutes until vegetables are soft.
6. Step 6: Taste and adjust seasoning if needed. Garnish with 2 tbsp chopped fresh cilantro before serving warm.