Charquican (Dairy & Nut-Free)

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (176.7°C/177°C). Add the 2 tablespoons of olive oil and let it heat for 1 minute until it shimmers. Add the about 450 g of ground beef and cook, breaking it apart with a spoon, for 8-10 minutes, or until it is browned all over. Drain off any excess fat from the pot.
2. 2Add the 1 medium onion, chopped, and the 2 cloves of garlic, minced, to the pot with the ground beef. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the 2 cups of pumpkin, cut into 2.54 cm cubes, the 3 medium potatoes, peeled and cut into 2.54 cm cubes, the 1 cup of corn, 4 cups of vegetable broth, 1 teaspoon of dried oregano, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of pepper to the pot. Stir everything together.
4. 4Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. Stir occasionally, and cook until the pumpkin and potatoes are easily pierced with a fork.
5. 5Using a potato masher or the back of a sturdy spoon, mash some of the pumpkin and potato pieces against the side of the pot. Continue mashing until the stew has reached your desired thickness.
6. 6Serve the charquican hot.

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