Charquican - Chilean Beef Stew - cooking recipe

Ingredients

1 lb stewing beef, cut into 1 inch cubes
1 tablespoon flour
2 tablespoons butter
3 1/2 ounces beef jerky
2 cups beef stock
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon aji panca chilies, pepper paste or 1 tablespoon minced hot pepper
1 acorn squash, peeled, seeded, and cubed
1 cup chopped carrot
2 large potatoes, peeled and cut into cubes
2/3 cup frozen lima beans
2/3 cup frozen corn
salt and pepper

Preparation

Toss the cubes of beef with the flour and season with salt and pepper.
Melt the 2 tablespoons of butter in a heavy skillet over medium high heat. Saute the cubes of beef until browned.
Add the beef stock to the skillet and bring to a simmer over low heat.
Chop the beef jerky into small pieces and add to the beef stock and beef cubes. Simmer gently for about 5 minutes.
Transfer beef and beef stock to a large stockpot or slow cooker.
Do not clean skillet. Add 2 tablespoons vegetable oil, the chopped onion and garlic, and the aji chile pepper paste to the skillet. Saute until the onion and garlic are soft and fragrant. Add the chopped squash, carrots, and potatoes and saute for 2-3 minutes.
Add sauteed vegetables to the stockpot or crockpot with the beef. Simmer over low heat until beef and beef jerky are tender, about a hour and a half on the stove. (about 6 hours in the crockpot). If simmering the stew on the stove, you may need to add more liquid (beef stock or water) from time to time, but stew should finish up very thick, without much broth.
Add the lima beans and corn and simmer for 10-15 minutes more.
Season with salt and pepper to taste, and serve over rice.