Charquican (Chilean Stew) with Quinoa

Ingredients

• about 450 g Ground Beef
• 1 cup Quinoa
• 1 medium Diced Onion
• 1 medium Diced Bell Pepper (Red or Green)
• 1 cup Diced Pumpkin
• 1 cup Diced Corn
• 1 cup Diced Green Beans
• 4 cups Beef Broth (Gluten-Free)
• 2 tablespoons Olive Oil
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin
• 1/2 teaspoon Dried Oregano
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the about 450 g of ground beef. Cook, breaking it up with a spoon, until it is fully browned, about 5-7 minutes.
2. 2Add the 1 medium diced onion and 1 medium diced bell pepper to the pot with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. You should see them become slightly translucent.
3. 3Stir in the 1 cup diced pumpkin, 1 cup diced corn, and 1 cup diced green beans. Continue to cook for another 5 minutes, stirring occasionally, allowing the vegetables to heat through.
4. 4Add the 1 cup quinoa, 4 cups beef broth, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot. Stir everything together well.
5. 5Increase the heat to medium-high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. Stir occasionally to prevent sticking. The stew is ready when the quinoa is fully cooked and has absorbed most of the liquid, and the vegetables are tender when pierced with a fork.
6. 6Taste the charquican and add more salt or pepper if needed. Serve the hot stew immediately.

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