Charquican (Chilean Beef Stew)

Ingredients

• 1 lb Ground Beef
• 2 cups Diced Pumpkin
• 2 cups Diced Potato
• 1 cup Frozen Corn
• 1/2 cup Chopped Onion
• 2 cloves Garlic
• 4 cups Vegetable Broth
• 1 tsp Dried Oregano
• 1/2 tsp Ground Cumin
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Olive Oil

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 lb of ground beef and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes.
2. 2Add the 1/2 cup of chopped onion and the 2 cloves of garlic to the pot with the beef. Cook, stirring frequently, until the onion is softened and translucent, about 3-4 minutes.
3. 3Add the 2 cups of diced pumpkin and the 2 cups of diced potato to the pot. Stir everything together to combine with the beef and onions.
4. 4Pour in the 4 cups of vegetable broth. Stir in the 1 teaspoon of dried oregano, 1/2 teaspoon of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure to scrape up any browned bits from the bottom of the pot.
5. 5Increase the heat to medium-high to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the diced pumpkin and diced potato are tender when pierced with a fork.
6. 6Stir in the 1 cup of frozen corn during the last 5 minutes of simmering. If you prefer a thicker stew, gently mash some of the pumpkin and potato pieces against the side of the pot with your spoon.
7. 7Serve the charquican hot.

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