Chilean Charquicán Beef and Squash Stew

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 lb butternut squash, peeled and cubed
• 1 lb Yukon Gold potatoes, cubed
• 1 carrot, diced
• 3 cups low-sodium beef broth
• 1 cup frozen corn
• 1 cup green beans, cut into 1-inch pieces
• 2 tbsp chopped parsley, kosher salt and black pepper

Steps

1. Heat oil in a Dutch oven. Brown beef with onion until no pink remains and the beef reaches 160°F; add garlic, paprika and cumin.
2. Add squash, potatoes, carrot and broth. Bring to a simmer, cover, and cook until all vegetables are tender, about 22 minutes.
3. Stir in corn and green beans; simmer uncovered until the beans are crisp-tender, 6 to 8 minutes.
4. Use a potato masher to lightly mash some of the squash and potatoes directly in the pot, leaving plenty of texture.
5. Season generously with salt and pepper, stir in parsley, and serve hot.

Allergen note: No major allergens are expected; check packaged broth.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.