Charquican (Gluten-Free)

Ingredients

• 2 tablespoons Olive Oil
• 1 pound Beef Chuck, diced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 cups Diced Potatoes
• 1 cup Diced Butternut Squash
• 1 cup Corn Kernels
• 1 cup Green Beans, chopped
• 1 cup Cooked Rice
• 4 cups Beef Broth
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Paprika
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 4 large Hard-Boiled Eggs, quartered

Instructions

1. 1Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot over medium heat (350°F/175°C). Add the 1 pound of diced Beef Chuck and cook, stirring occasionally, for 8-10 minutes, or until browned on all sides. The beef is ready when it has a nice brown crust.
2. 2Add the 1 medium Onion, chopped, and the 2 cloves of Garlic, minced, to the pot. Sauté for 5-7 minutes, stirring often, until the onion is soft and translucent. The vegetables will become slightly see-through.
3. 3Stir in the 2 cups of Diced Potatoes, 1 cup of Diced Butternut Squash, 1 cup of Corn Kernels, and 1 cup of Green Beans. Cook for 2 minutes, stirring to coat the vegetables with the oil and beef drippings.
4. 4Pour in the 4 cups of Beef Broth. Add the 1 teaspoon of Dried Oregano, 1/2 teaspoon of Paprika, 1 teaspoon of Salt, and 1/2 teaspoon of Black Pepper. Stir everything together.
5. 5Bring the mixture to a boil over medium-high heat (400°F/200°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the potatoes and butternut squash are tender when pierced with a fork. The stew will be bubbling gently.
6. 6Stir in the 1 cup of Cooked Rice. Continue to simmer, uncovered, for another 5 minutes, or until the rice is heated through and the stew has thickened slightly. The rice will absorb some of the liquid.
7. 7Ladle the hot Charquican into bowls. Garnish each serving with the 4 large Hard-Boiled Eggs, quartered.

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