Charqui Stew

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

A number of South American and West Indian stews call for charqui. Often, the ingredient list is quite long. Here’s a representative dish from Argentina, calling for fresh peas or lima beans. In the South, fresh peas or “butter beans” are sold in season and must be shelled; out of season, they can be purchased frozen. Look for frozen baby lima beans, butter beans, butter peas, or field peas, any of which (in my opinion) are better than dried or canned peas or beans.


  • ½ pound charqui
  • 3 ripe, large tomatoes, sliced
  • 1 medium to large onion, chopped
  • 2 medium potatoes, diced
  • 1 cup fresh peas or lima beans
  • 2 tablespoons white rice
  • 2 tablespoons oil
  • 1 fresh red chili pepper
  • salt and pepper
  • ¼ teaspoon dried marjoram


    Soak the charqui overnight in water. In a stove-top Dutch oven, heat the oil and fry the chili pepper for 10 minutes, stirring well; do not break the pepper open. Remove and discard the pepper. Add the onion, sautéing until soft. Add the tomatoes and simmer for 30 minutes or so. Meanwhile, run the charqui through a food mill or chop it finely. Add the chopped meat to the pot along with 1½ cups water. Add salt, black pepper, and marjoram. Cover and simmer for 1 hour, adding a little more water if needed. Stir in the potatoes, fresh peas or lima beans, and rice. Bring to a boil, reduce heat, cover tightly, and simmer for 30 minutes.