Recipe by ellie_
This is a wonderful stew to have in the fall when seaonal vegetables and fruits are still available.Recipe source: Bon Appetit (September 1986)
Top Review by MNRoaster
Wonderful flavor. Prep - lots of dicing - took me about 30 minutes, but some of the time could overlap with cooking time. Stew needed to cook for 1 hour after addition of diced sweet potatoes - i.e., a total of 2 hours. Since I made this in January, well after harvest time, I had to use some alternate ingredients -- 14.5 oz can diced tomatoes, 14.5 oz can drained peaches (cut up), and 2 cups frozen sweet corn kernels.
- 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 See How It's Made
- Heat oil in dutch oven over medium-high heat.
- Add beef in batches and brown on all sides (10 minutes). Remove beef from pan and set aside.
- Add tomatoes, onions, green pepper and garlic to pan. Reduce heat to medium and cook for 10 minutes or until vegetables are tender.
- Stir in bay leaves, oregano, salt and pepper. Add broth (or stock) and wine. Bring to a boil.
- Return beef to pan.Reduce heat, cover and simmer 30 minutes.
- Add potatoes, cover and simmer another 15 minutes.
- Add corn and zucchini. Cover and cook 10 more minutes.
- Stir in pears and peaches and simmer another 5 minutes or until vegetable are tender.