Carbonada Criolla - cooking recipe

Ingredients

4 tablespoons butter
2 tablespoons olive oil
flour
2 lbs boneless beef roast, cut into 1 inch cubes
1 lb boneless pork, cut into 1 inch cubes
2 cups diced onions
1 1/2 cups dry red wine
1 cup beef broth
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon thyme
2 teaspoons salt
1/2 teaspoon pepper
2 ears corn, cut into 1 inch slices (optional)
4 small sweet potatoes, peeled and cubed (roughly 2 cups)
12 ounces dried peaches, halved
12 ounces frozen sliced yellow squash
1 cooking apple, peeled,cored,and cubed
1/4 cup seedless raisin

Preparation

Heat butter and oil in heavy casserole or Dutch oven.
Lightly roll meat cubes in flour; place in casserole and brown on all sides.
Remove meat; add onions to casserole and saute until golden.
Return meat to casserole; add wine, beef broth, tomato paste, bay leaf, thyme, salt, and pepper.
Cover and simmer gently until meat is quite tender, roughly 45 minutes.
Add corn, potatoes, and dried fruit, and cook for another 20-30 minutes.
Add frozen squash, apple, and raisins, and cook for another 10 minutes.
Serve and garnish with parsley.