Charquican (Chilean Beef Stew)

Ingredients

• 1 lb Ground beef
• 1 medium Onion
• 2 cloves Garlic
• 2 medium Potatoes
• 1 cup Pumpkin
• 1 cup Corn kernels
• 1 cup Green beans
• 4 cups Beef broth
• 1 tsp Oregano
• 1/2 tsp Paprika
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil

Instructions

1. 1Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 300°F (150°C).
2. 2Add 1 lb of ground beef to the pot and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Drain any excess fat from the pot.
3. 3Add the chopped medium onion and 2 minced cloves of garlic to the pot with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
4. 4Add 2 medium potatoes, cut into 1-inch cubes, 1 cup of pumpkin, cut into 1-inch cubes, 1 cup of corn kernels, and 1 cup of green beans to the pot.
5. 5Pour in 4 cups of beef broth and stir in 1 teaspoon of oregano, 1/2 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
6. 6Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently until the potatoes and pumpkin are tender when pierced with a fork, about 30-40 minutes.
7. 7If you want a thicker stew, use the back of your spoon to gently mash some of the cooked potatoes and pumpkin against the side of the pot. Stir to combine.
8. 8Serve the Charquican hot.

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