Beef Stew (Argentinean Carbonada Criolla)

Due to the many large cattle ranches in Argentina, meat is included in several types of dishes in a variety of ways. This beef stew from Patagonia, Argentina, may be a slightly unusual preparation, but it is quite delicious. Dried fruits - such as apricots or raisins - along with sweet potatoes, give the stew a slightly sweet taste, while tomatoes and onions, winter squash and hearty chunks of beef round out the complex flavour. Carbonada criolla is a wonderful stew, perfect for when the weather turns chilly. Traditionally served with cornbread and a salad.

1/3 cup extra-virgin olive oil
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1½ lbs stewing beef, cut into 1" pieces
1 can stewed tomatoes
2 cups beef broth
3 sweet potatoes, peeled and cubed
2 white potatoes, peeled and cubed
2 Tbsp. sugar
1 large winter squash, peeled and cubed
7 oz dried apricots, roughly chopped (about 1 cup)
sea salt
black pepper, freshly ground
1 cup frozen corn

In a large pot, heat the oil and sauté the onions, green pepper and garlic until golden and soft, about 10 minutes.

Add the beef and cook on medium-high heat, turning to brown all sides.

Add the stewed tomatoes, beef broth, potatoes, sugar, squash and apricots and lower heat to a simmer.

Cover and simmer over low heat for 1 hour. Taste for seasoning and season with salt and pepper. Add more beef broth if the stew seems too thick.

Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn and simmer for 5-10 minutes more.

Makes 6-8 servings.