Charquican (Chilean Beef and Vegetable Stew)

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the about 450 g of ground beef and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Drain off any excess fat from the pot.
2. 2Add the 1 medium onion, chopped, and the 2 cloves of garlic, minced, to the pot with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
3. 3Add the 2 medium potatoes, cut into 2.54 cm cubes, the 1 cup of pumpkin, cut into 2.54 cm cubes, the 1 cup of corn, the 1 cup of green beans, cut into 2.54 cm pieces, the 4 cups of vegetable broth, the 1 teaspoon of dried oregano, the 1 teaspoon of salt, and the 1/2 teaspoon of pepper to the pot. Stir everything together.
4. 4Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. The stew is ready when the potatoes and pumpkin are easily pierced with a fork and are very tender.
5. 5Using the back of a spoon or a potato masher, gently mash some of the cooked potatoes and pumpkin against the side of the pot. This will help to thicken the stew to a heartier consistency. Stir the mashed vegetables back into the stew.
6. 6Serve the Charquican hot.

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