Charquican (Chilean Stew) with Ground Beef

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 175°C. Add the about 450 g of ground beef and cook, breaking it apart with a spoon, until it is browned all over, about 5-7 minutes.
2. 2Add the 1 medium chopped onion and the 2 cloves of minced garlic to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
3. 3Stir in the 2 cups of diced potatoes, 2 cups of diced pumpkin, 1 cup of corn kernels, 1 cup of chopped green beans, and 1/2 cup of peas. Add the 4 cups of beef broth, 1 teaspoon of dried oregano, 1/2 teaspoon of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything to combine.
4. 4Increase 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 gently for 30 minutes, or until the potatoes and pumpkin are fork-tender.
5. 5Using a fork or the back of a spoon, gently mash some of the cooked potatoes and pumpkin against the side of the pot. This will help to thicken the stew to your desired consistency.
6. 6Serve the Charquican hot.

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