Beef and Vegetable Stew With Fresh Corn (Cocido Bogotano)
- In a heavy 3- to 4-qt. flameproof casserole, heat the oil over moderate heat, tipping the casserole to coat the bottom evenly. Add the onions and cook, stirring constantly, for 4 or 5 minutes, or until they are soft and transparent but not brown.
- Stir in the tomatoes, cook for 3 minutes, then add the meat, bay leaf, cumin, oregano, turmeric, garlic, salt and peppercorns, and pour in the water and vinegar. Reduce the heat to its lowest point, cover the casserole and simmer for 30 minutes.
- Add the potatoes, carrots, and celery, turning them about in the liquid to moisten them well. Cover the pot and cook 20 minutes longer.
- Drop in the peas and corn, cover again, and cook for an additional 10 minutes, or until the meat is tender when pierced with the tip of a knife and the vegetables are done. Taste for seasoning and serve directly from the casserole.