Carne al Jugo: Chilean Beef Stew

One of the first things I ate when visiting my in-laws (long before they were my in-laws) was carne al jugo, a delicious and relatively easy beef recipe that usually cooks up in one pot.

Typically served with a side of rice or potatoes, carne al jugo is made with basic ingredients you can find around the house and inexpensive cuts of meat. You can serve a filling meal to the entire family and not break the bank doing it.

Here is one recipe used with limited modifications by my in-laws. All quantities are approximate and should be changed to taste:

  • Roast or stew meat (we typically buy this at a warehouse club), roughly cut into 2″ cubes or smaller according to preference.
  • 2 onions, diced.
  • 2 green peppers, diced.
  • 4 garlic cloves, minced.
  • Small box of sliced mushrooms.
  • Olive oil, to coat.
  • 1/2 beer bottle

Getting this dish prepared is a snap:

  1. Heat the oil in a large soup pot that you have a cover for.
  2. Saute the onions for a few minutes until they turn clear.
  3. Add the peppers and garlic and cook for a few minutes more.
  4. Add the meat stir until combined, cooking another few minutes.
  5. Add the mushrooms last, reduce heat, add salt and pepper to taste, and cover.
  6. Simmer for about an hour until the flavors develop and the meat is perfectly tender.
  7. Add the beer about halfway through the cooking process to enhance flavor.

The juices in the meat, onions and mushrooms will run to create a tasty broth that goes perfectly over rice or potatoes.