Charquican (Chilean Beef Stew)

Instructions

1. 1Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 150°C.
2. 2Add about 450 g 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 2.54 cm cubes, 1 cup of pumpkin, cut into 2.54 cm 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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