Country of origin: Argentina
3 Tablespoons olive oil
2 pounds of stewing beef, cut into 1-inch chunks
4 large tomatoes, chopped thick
1 green pepper, chopped thick
1 large onion
3 cloves garlic, minced
2 bay leaves
1 teaspoon oregano
2 cups canned chicken stock
3 potatoes, diced into 1-inch cubes
3 sweet potatoes, diced into 1-inch cubes
2 ears of corn, cut into 1-inch widths (or use 2 cups of frozen corn)
2 zucchini, diced into ½-inch pieces
2 peaches in ½-inch pieces
2 pears in ½-inch pieces
Procedure Heat oil in heavy pot.
Brown beef in separate batches so that all of it gets cooked. Remove from the pot and set aside.
In that same pot, cook tomatoes, pepper, onion, and garlic until soft.
Add bay leaves, oregano, and chicken stock, and bring to a boil.
Return beef to the pot, and add potatoes and sweet potatoes. Cover and simmer 15 minutes.
Stir in zucchini and corn. Simmer 10 more minutes, or until vegetables are almost soft, then add the peaches and pears.
Cook 5 more minutes.
Serve hot.
Makes 6 to 8 servings.