Charquican (Chilean Stew) with Quinoa

Ingredients

• about 680 g Beef chuck, cubed
• 0.5 cup Quinoa
• 2 cups Pumpkin, diced
• 2 cups Potatoes, diced
• 1 cup Corn, kernels
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 6 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Cumin
• 0.5 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

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

Instructions

1. 1Heat olive oil in a large pot over medium-high heat. Brown the beef chuck.
2. 2Add chopped onion and garlic; sauté until softened, about 5 minutes.
3. 3Stir in pumpkin, potatoes, corn, quinoa, smoked paprika, cumin, oregano, salt, and pepper.
4. 4Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the beef and vegetables are tender and the quinoa has thickened the stew.
5. 5Adjust seasoning to taste. Serve hot.

Substitutions

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