Charquican (Chilean Stew)

Ingredients

• 1 lb Diced Beef
• 1 medium Onion
• 2 cloves Garlic
• 1 cup Pumpkin
• 2 medium Potatoes
• 1 cup Corn Kernels
• 1/2 cup Green Beans
• 4 cups Beef Broth
• 1 tsp Oregano
• 1 tsp Paprika
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 tbsp Vegetable Oil

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 1 tablespoon of vegetable oil and let it heat for 30 seconds.
2. 2Add the 1 lb of diced beef to the hot oil. Cook, stirring occasionally, for 5-7 minutes until the beef is browned on all sides.
3. 3Add the 1 medium onion, chopped, and the 2 cloves of garlic, minced, to the pot. Cook for 5 minutes, stirring frequently, until the onion is softened and translucent.
4. 4Stir in the 1 cup of pumpkin, cut into 1-inch cubes, the 2 medium potatoes, peeled and cut into 1-inch cubes, the 1 cup of corn kernels, and the 1/2 cup of green beans.
5. 5Pour in the 4 cups of beef broth. Add the 1 teaspoon of oregano, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Stir everything together.
6. 6Increase the heat to medium-high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. The stew is ready when the pumpkin and potatoes are easily pierced with a fork.
7. 7Use the back of a spoon or a potato masher to gently mash some of the cooked pumpkin and potatoes directly in the pot. This will help thicken the stew.
8. 8Serve the Charquican hot.

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