Start by preparing all the vegetables and meat. In a large, heavy-based pot, warm 1 tablespoon of olive oil over medium heat. Lightly season the beef cubes with salt and pepper, then add them to the pot. Sear the meat until well-browned on all sides, working in batches if needed to avoid overcrowding. Once browned, transfer the beef to a bowl, reserving the flavorful juices in the pot.

Add the remaining tablespoon of olive oil to the pot. Toss in the chopped onion, minced garlic, and diced bell pepper. Sauté for about 3 to 4 minutes, stirring regularly, until the onion turns soft and translucent. This aromatic base sets the tone for the dish’s deep, savory flavor.

Return the seared beef to the pot. Sprinkle in the cumin, smoked paprika, and chili powder if desired. Stir well, coating the beef and vegetables evenly with the spices. Let everything cook for another 2 minutes to bloom the spices and deepen the flavor.

Next, add the diced potatoes, sweet potatoes, carrots, and cubed pumpkin or butternut squash. Stir thoroughly to distribute the ingredients evenly. Pour in the broth—just enough to barely cover the mixture. Bring it to a low boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 20 minutes, stirring occasionally to prevent the bottom from catching.

After 20 minutes, stir in the corn kernels. Taste and adjust the seasoning with more salt and pepper if necessary. Leave the pot uncovered and continue simmering for an additional 10 to 15 minutes, or until all the vegetables are tender and the broth has thickened slightly.

Use a wooden spoon to gently mash some of the soft vegetables directly in the pot. This rustic technique helps thicken the stew naturally, giving it a heartier, more traditional consistency. Stir well to incorporate the mashed portions into the stew.

While the stew finishes, heat a drizzle of oil in a small non-stick skillet over medium heat. Crack in one egg at a time and fry sunny side up, allowing the whites to set while keeping the yolks beautifully runny. Season each egg lightly with a pinch of salt.

Ladle the hot Charquicán into bowls and top each serving with a freshly fried egg. Let the yolk run into the stew for added richness. Finish with a scatter of freshly chopped parsley or cilantro. Serve with crusty bread or a spoonful of Chilean pebre salsa for a vibrant, authentic touch.