Charquican (Chilean Stew)

Instructions

1. 1Place a large, heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil to the pot. Once the oil is shimmering, add the about 450 g of ground beef, the 1 medium onion (finely chopped), and the 2 cloves of garlic (minced). Cook, breaking up the beef with a spoon, for 8-10 minutes, or until the beef is browned and the onion is softened. Drain off any excess fat.
2. 2Add the 2 cups of pumpkin (peeled and cut into 2.54 cm cubes), 1 cup of corn (kernels), and 2 cups of potatoes (peeled and cut into 2.54 cm cubes) to the pot with the beef mixture. Stir well to combine.
3. 3Pour in the 4 cups of vegetable broth. Add the 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Stir everything together.
4. 4Increase the heat to medium-high (204.4°C / 200°C) and bring the stew to a boil. Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot, and let it simmer for 30-40 minutes. Stir occasionally. The stew is ready when the potatoes and pumpkin are easily pierced with a fork and the liquid has thickened slightly.
5. 5Using a spoon or potato masher, gently mash about half of the potatoes and pumpkin directly in the pot. This will help to thicken the stew to a hearty consistency. Stir the mashed vegetables back into the stew.
6. 6Serve the Charquican hot.

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