Charquican (Gluten-Free)

Ingredients

• about 450 g Ground Beef
• 1 medium Diced Onion
• 1 medium Diced Bell Pepper
• 2 cups Diced Pumpkin or Squash
• 2 cups Diced Potato
• 1 cup Frozen Green Beans
• 1 cup Corn
• 1 tsp Ground Cumin
• 1/2 tsp Paprika
• 1/2 tsp Dried Oregano
• 4 cups Beef Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Cornstarch
• 2 tbsp Cold Water

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

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2Add ground beef and cook, breaking it up with a spoon, until browned.
3. 3Add diced onion and bell pepper and cook until softened, about 5 minutes.
4. 4Stir in diced pumpkin/squash, potato, green beans, and corn.
5. 5Add cumin, paprika, oregano, salt, and pepper. Stir to combine.
6. 6Pour in beef broth and bring to a boil. Reduce heat and simmer for 30 minutes, or until vegetables are tender.
7. 7In a small bowl, whisk together cornstarch and cold water to create a slurry.
8. 8Slowly pour the cornstarch slurry into the stew, stirring constantly, until the stew thickens.
9. 9Simmer for another 5 minutes, or until the stew has reached your desired consistency.
10. 10Serve hot.

Substitutions

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