Charquican (Chilean Ground Beef and Vegetable Stew)

Ingredients

• about 450 g Ground beef
• about 450 g Pumpkin
• 2 medium Potatoes
• 1 cup Corn
• 1 medium Onion
• 2 cloves Garlic
• 1 cup Green beans
• 1 cup Peas
• 4 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Salt
• 1/2 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (176.7°C/175°C). Add the 2 tablespoons of olive oil and let it heat for 1 minute until it shimmers. Add the about 450 g of ground beef and cook, breaking it up with a spoon, for 5-7 minutes, until it is browned all over. 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 often, for 3-5 minutes, until the onion looks soft and is a lighter color.
3. 3Add the about 450 g of pumpkin, cut into 2.54 cm cubes, and the 2 medium potatoes, cut into 2.54 cm cubes, to the pot. Stir in the 1 cup of corn, the 1 cup of green beans, and the 1 cup of peas.
4. 4Pour in the 4 cups of vegetable broth. Stir in the 1 teaspoon of cumin and the 1 teaspoon of paprika. Increase the heat to high and bring the mixture to a boil, which should take about 5 minutes.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-35 minutes. Stir occasionally. The stew is ready when the pumpkin and potatoes are easily pierced with a fork and are tender.
6. 6Stir in the 1 teaspoon of salt and the 1/2 teaspoon of pepper. Taste and add more salt or pepper if you think it needs it.
7. 7Serve the Charquican hot.

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