Charquican (Chilean Stew)

Ingredients

• 1 lb Ground beef
• 1 medium Onion
• 2 cloves Garlic
• 1 cup Pumpkin
• 1 cup Corn
• 2 medium Potatoes
• 1/2 cup Green beans
• 1/2 cup Peas
• 4 cups Beef broth
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the 1 lb 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 medium onion, chopped, and the 2 cloves garlic, minced, to the pot with the beef. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
3. 3Stir in the 1 cup pumpkin, cut into 1-inch cubes, the 1 cup corn, the 2 medium potatoes, cut into 1-inch cubes, the 1/2 cup green beans, trimmed and cut into 1-inch pieces, and the 1/2 cup peas. Cook for 2 minutes, stirring to combine with the beef and aromatics.
4. 4Pour in the 4 cups beef broth. Increase the heat to medium-high (375°F/190°C) and bring the liquid to a boil.
5. 5Reduce the heat to low (250°F/120°C), cover the pot, and let the stew simmer gently for 30-40 minutes, or until the potatoes and pumpkin are tender when pierced with a fork.
6. 6Stir in the 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Continue to simmer, uncovered, for another 10 minutes to allow the flavors to meld.
7. 7Serve the Charquican hot.

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