Slow-Simmered Bolivian Charque Stew with Potatoes
A hearty Bolivian-inspired stew featuring tender dried beef slowly simmered with potatoes, spices, and a rich broth. This latin american-inspired beef ready in about 90 minutes pairs dried beef (charque or jerky), large, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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
- 12 oz dried beef (charque or jerky)
- 3 medium (about 1 lb), peeled and cut into 1-inch cubes yellow potatoes
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 4 cups beef broth
- to taste (about 1 tsp) salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse and soak 12 oz dried beef in warm water for 30 minutes, then drain and cut into 1/2-inch strips.
- Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large finely chopped onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 1 tsp ground cumin, 1 tsp paprika, and 1/2 tsp dried oregano, cooking for 1 minute until spices release aroma.
- Step 4: Add the dried beef strips and sauté for 3 minutes, coating them with the spices.
- Step 5: Pour in 4 cups beef broth, bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
- Step 6: Add 3 peeled and cubed yellow potatoes (about 1 lb) to the pot, season with about 1 tsp salt and 1/2 tsp black pepper, and simmer for another 25 minutes until potatoes are tender and stew thickens slightly.
- Step 7: Adjust seasoning if needed and sprinkle with 1/4 cup chopped fresh cilantro before serving warm.
Frequently asked questions
How long does Slow-Simmered Bolivian Charque Stew with Potatoes take to make?
Total time is about 90 minutes (40 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Bolivian Charque Stew with Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried beef (charque or jerky) from drying out.
Can I substitute ingredients in Slow-Simmered Bolivian Charque Stew with Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Bolivian Charque Stew with Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Bolivian Charque Stew with Potatoes?
Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
