One hearty bowl of Chilean potato-pumpkin mash stew with cooked beef, peas and sweet corn.
60 gGround Beef
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25 gGreen peas
150 gPotato
100 gPumpkin
25 gOnion
20 gCorn
0.5 cupVegetable broth
0.7 gPaprika
0.2 gCumin
0.2 gDried oregano
1 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Warm all the oil in a small heavy saucepan over medium-low heat. Soften the onion for 6-8 minutes. Stir in the fully cooked weighed beef for 1 minute, then add the potato, pumpkin, paprika, cumin, oregano, salt, pepper and all the broth.
Bring to a gentle simmer, cover and cook over low heat for 18-22 minutes, stirring occasionally, until the potato and pumpkin crush easily with a fork. Mash them roughly in the same pan, leaving some small pieces. Keep all the beef, broth and cooking fat in the mixture.
Fold in all the peas and corn. Simmer for 5-6 minutes, stirring, until the vegetables are tender and the entire stew reaches 74°C. Serve everything in one bowl: thick and spoonable, with visible peas, corn and small beef crumbles. No egg or other side is included.