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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This is a wonderful stew to have in the fall when seaonal vegetables and fruits are still available.Recipe source: Bon Appetit (September 1986) Ingredients:
3 tablespoons olive oil |
2 lbs stewing beef, cut into cubes |
4 tomatoes, peeled,seed and chopped (i usually skip the peeling part) |
2 onions, chopped |
1 green pepper, chopped |
2 cloves garlic, minced |
2 bay leaves |
1 teaspoon dry oregano |
salt and pepper |
2 cups chicken stock or 2 cups chicken broth |
1 cup white wine |
3 sweet potatoes or 3 yams, peeled and cut into 1/2 inch cubes |
2 ears corn, husked and cut into 1 inch thick slices |
2 zucchini, cut into 1/2 inch slices |
2 pears, peeled,cored and cut into 1/2 inch cubes |
2 peaches, peeled,pitted and cut into 1/2 inch cubes (can subsitute frozen, thawed peaches) |
Directions:
1. Heat oil in dutch oven over medium-high heat.
2. Add beef in batches and brown on all sides (10 minutes). Remove beef from pan and set aside.
3. Add tomatoes, onions, green pepper and garlic to pan. Reduce heat to medium and cook for 10 minutes or until vegetables are tender.
4. Stir in bay leaves, oregano, salt and pepper. Add broth (or stock) and wine. Bring to a boil.
5. Return beef to pan.Reduce heat, cover and simmer 30 minutes.
6. Add potatoes, cover and simmer another 15 minutes.
7. Add corn and zucchini. Cover and cook 10 more minutes.
8. Stir in pears and peaches and simmer another 5 minutes or until vegetable are tender.
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