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Argentine Autumn Stew

beef - other, stews

2 pounds stew beef
1 tablespoon olive oil
2 onions; coarsely chopped
2 cloves garlic; minced
1 large sweet green pepper; coarsely chopped
1-1/2 cups beef stock
1 large ripe tomato; peeled, coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
3 sweet potatoes; peeled, cut into chunks
2 cups frozen corn kernels
1/2 cup dried apricots; halved

Cut beef into 1-inch cubes. In large Dutch oven, heat oil over medium-high heat; brown beef, in batches and transferring to plate with slotted spoon. Reduce heat to medium; cook onions, garlic and green pepper, stirring often, for about 5 minutes or until softened. Return meat to pan. Add beef stock and Madeira; bring to boil, scraping up ant brown bits from the bottom of pan. Stir in tomato, salt and pepper; return to boil. Reduce heat, cover and simmer for 45 minutes. Stir in sweet potatoes; simmer, uncovered, for 30 minutes, stirring occasionally. Stir in corn, apricots and prunes; simmer for 30 minutes or until meat is tender. (Stew can be cooled in refrigerator; covered and stored for up to 24 hours; reheat gently, stirring often.)

Contributor: Canadian Living Magazine (November, 1996)

Yield: 6 servings

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