Carbonada Criolla - Argentina Meat, Veg, Fruit Stew - cooking recipe

Ingredients

3 tablespoons olive oil
2 lbs stewing beef, cut into 1-inch chunks
4 tomatoes, large, coarsely chopped
1 green pepper, coarsely chopped
1 large onion
3 garlic cloves, minced
2 bay leaves
1 teaspoon oregano
2 cups chicken stock
3 potatoes, diced into 1-inch cubes
3 sweet potatoes, diced into 1-inch cubes
2 ears corn, cut into 1-inch widths (or use 2 cups of frozen corn)
2 zucchini, diced into 1/2-inch pieces
2 peaches, peeled and cut in 1/2-inch pieces
2 pears, peeled and cut in 1/2-inch pieces

Preparation

Heat oil in heavy pot.
Brown beef in separate batches so that all of it gets cooked. Remove from the pot and set aside.
In that same pot, cook tomatoes, pepper, onion, and garlic until soft.
Add bay leaves, oregano, and chicken stock, and bring to a boil.
Return beef to the pot, and add potatoes and sweet potatoes. Cover and simmer 15 minutes, or until potatoes are almost soft.
Stir in zucchini and corn. Simmer 10 more minutes, or until vegetables are almost soft, then add the peaches and pears.
Cook 5 more minutes.
Serve hot.