Argentinian Beef Stew (Carbonada Criolla)

• 1/3 cup olive oil
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 garlic cloves, minced
• 1 1/2 lbs stewing beef, cut into 1-inch pieces
• 1 (16 ounce) can stewed tomatoes
• 2 cups beef broth
• 3 sweet potatoes, peeled and cubed
• 2 white potatoes, peeled and cubed
• 2 tablespoons sugar
• 1 large winter squash, peeled and cubed
• 7 ounces dried apricots, roughly chopped (about 1 cup)
• 1/4 cup raisins
• 1 cup frozen corn
• salt and pepper, to taste

1. In a large pot, heat the oil and saute the onions, green pepper, and garlic until golden and soft, about 10 minutes.
2. Add the beef and cook on medium-high heat, turning to brown all sides.
3. Add the stewed tomatoes, beef broth, potatoes, sugar, squash, raisins, and apricots, and lower heat to a simmer.
4. Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick.
5. Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.
6. Serve with rice and cornbread.

olive oil, onion, green pepper, garlic, stewing beef, tomatoes, beef broth, sweet potatoes, white potatoes, sugar, winter, raisins, frozen corn, salt

Taken from www.food.com/recipe/argentinian-beef-stew-carbonada-criolla-536045 (may not work)