Charquican (Chilean Stew)

Ingredients

• 1 lb Ground Beef
• 2 cups Pumpkin
• 2 cups Potatoes
• 1 cup Corn
• 1 cup Peas
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Pepper

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (350°F/175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 pound of ground beef 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.
2. 2Add the 1 chopped medium onion and the 2 minced cloves of garlic to the pot with the browned beef. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes. You should be able to smell the garlic becoming fragrant.
3. 3Stir in the 2 cups of pumpkin, 2 cups of potatoes, 1 cup of corn, and 1 cup of peas. Cook for 1 minute, stirring to coat the vegetables with the beef and onion mixture.
4. 4Pour in the 4 cups of vegetable broth. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the potatoes and pumpkin are easily pierced with a fork and tender.
5. 5Stir in the 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Stir well to combine all the spices. Taste a small spoonful (carefully, it's hot!) and add more salt or pepper if you think it needs it, but be careful not to add too much.
6. 6Serve the charquican hot in bowls.

Related Guides