Charquican (Chilean Stew) with Quinoa

Ingredients

• 1 lb Ground Beef
• 2 cups Diced Potatoes
• 2 cups Diced Pumpkin
• 1 cup Green Beans
• 1 cup Diced Onion
• 2 cloves Minced Garlic
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 4 cups Beef Broth (Gluten-Free)
• 1.5 cups Quinoa
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Measure the 1.5 cups of quinoa into a fine-mesh sieve and rinse under cold running water for 1 minute. Place the rinsed quinoa in a medium saucepan with 3 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2In a large heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat (350°F / 175°C). Add the 1 cup of diced onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the 1 lb of ground beef to the pot. Cook over medium-high heat (375°F / 190°C), breaking it up with a spoon, until it is browned all over, about 8-10 minutes. Drain off any excess fat.
4. 4Stir in the 2 cloves of minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the 2 cups of diced potatoes, 2 cups of diced pumpkin, and 1 cup of green beans to the pot. Pour in the 4 cups of beef broth. Increase the heat to high and bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally. The stew is ready when the potatoes and pumpkin are tender when pierced with a fork.
7. 7Stir in the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and add more salt or pepper if needed.
8. 8Fluff the cooked 1.5 cups of quinoa with a fork. Serve the hot charquican stew over a bed of the fluffy quinoa.

Substitutions

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