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Chilean Beef, Tomato and Corn Sauté

4-6 Servings

35 minutes

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The Chilean comfort food called tomaticán matches sweet, summery tomatoes and corn with savory beef and onions. Though it sometimes is referred to as a stew, it’s actually a quick-cooking skillet dish perfect for a weeknight dinner. The recipe from “The Chilean Kitchen” by Pilar Hernandez and Eileen Smith, who aptly describe tomaticán as a “juicy sauté,” inspired our version. Serve with rice or potatoes on the side.




Don’t use plum tomatoes, as they are relatively dry. To get a stewy consistency, opt instead for regular round tomatoes, and be sure to include the juices when adding the tomatoes to the skillet. Don’t worry if the beef isn’t fully cooked after searing. The pieces are small, so they will continue to cook with residual heat and when returned to the pan to be mixed with the vegetables.

35 minutes


  • 1

    tablespoon ground cumin

  • Kosher salt and ground black pepper


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Connie H.
September 23, 2022
Simple to prepare and full of flavour. Delicious!
Beth M.

It is actually Tuesday night and I can't describe how amazing and quick this was. I served it as a "bowl" with rice. I think the only change I would have made was to saute some jalapenos or poblanos in with the onions as we like a little more spice. Great meal though and wow how easy! Love Tuesday Nights and Cookish. Keep them coming!

Siri N.

Very easy - and my husband says he'll eat this every night. To make things even easier, I tossed one cubed avocado with the juice of one lime and spooned that on top of each serving. Served it over a little bit of rice. A win!