Charquican – Chilean stew

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1 medium brown onion, diced

1 tsp oregano

1&1/2 tsp ground cumin

1&1/2 tsp ground paprika

2 gloves of garlic, chopped

500 grams beef mince

5 medium desiree potatoes, peeled and diced

1/2 butternut pumpkin, diced

1 cup corn

1/2 cup green beans

1 cup peas

Olive oil, salt & pepper and a couple of teaspoons of butter

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1. In a large pot on medium-high heat, add some oil or butter, onions and garlic. Stir for a few minutes than add the beef mince. Now sprinkle the paprika over the mince and stir for about 5 mins, than add the final spices.

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2. Once the meat is brown, reduce the heat to medium and add two cups of hot water. Peel and dice the pumpkin and potato and add in with the meat. Cover the pot with a lid, and simmer for about 20 mins. (turning on low)

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3. Once the potatoes/pumpkins are soft now add the peas,corn and green beans as well as a dash of salt and pepper for a further 5 minutes.

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4. Now with a potato masher start mashing until well combined. Serve immediately. Hint: If it appears too watery, simply add a tbsp of cornflour.

Optional: You can fry an egg to add on top for extra flavor. Enjoy, serves around 6

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