RECETAS Y COCINA

Ingredients

• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 green pepper, chopped
• 1/3 cup olive oil
• 1.5 pounds stewing beef, cut into 1 inch pieces
• 1 can stewed tomatoes
• 2 cups beef broth
• 3 sweet potatoes, peeled and cubed
• 2 white potatoes, peeled and cubed
• 2 tablespoons sugar
• 1 large winter squash, peeled and cubed
• 7 ounces dried apricots, roughly chopped (about 1 cup)
• 1 cup frozen corn
• Salt and pepper to taste

Preparation

In a large pot, sauté the onions, green pepper, and garlic in the olive oil until golden and soft.

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 one hour.

Taste for seasoning, and season with salt and pepper.

Add more beef broth if stew seems too thick.

Cook for about a half hour longer, until beef is tender.

Stir in the frozen corn, and simmer for 5 to 10 minutes more.

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