Charquican (Chilean Beef and Vegetable Stew)

Instructions

1. 1Place a large heavy-bottomed pot on the stove and set the heat to medium (176.7°C / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the about 450 g of ground beef to the pot. Cook, breaking it apart with a spoon, until it is browned all over, about 5-7 minutes. Drain off any excess fat.
3. 3Add the 1 medium chopped onion and the 2 cloves of minced garlic to the pot with the beef. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
4. 4Pour in the 4 cups of beef broth. Add the 2 cups of diced pumpkin, 1 cup of corn kernels, 2 cups of diced potatoes, 1 teaspoon of dried oregano, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together.
5. 5Increase the heat to medium-high (204.4°C / 200°C) and bring the stew to a boil. Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot, and let it simmer gently for 30-40 minutes, or until the potatoes and pumpkin are easily pierced with a fork and the vegetables are tender.
6. 6Use the back of your spoon or a potato masher to gently mash some of the potatoes and pumpkin against the side of the pot. This will help to thicken the stew. Stir the mashed vegetables back into the stew.
7. 7Serve the charquican hot.

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