Recipe: Argentina's Carbonada Criolla (Veal and Vegetable Stew)

CARBONADA CRIOLLA (Veal and Vegetable Stew)

2 medium onions, chopped
3 cloves of garlic, mushed
1 kilogram veal
1 can whole peeled tomatoes (chopped up)
salt and pepper
50 grams butter
oil
2 carrots in slices
1 sweet potato, cut up
1/4 kilogram squash, cut up
3 potatoes, cut up
2 corn ears, cut up
1 cup of rice
1 can peaches or apricots
beef broth

Brown the onion and garlic in the oil and butter. Cut the meat into squares and add to the pan. Brown well. Incorporate the tomatoes, seasonings, carrots, and beef broth to cover the ingredients. Cook 15 minutes and add the rest of the vegetables. Cook until the vegetables are half done, then add the rice and the peaches. Continue cooking until everythig is done. Serve sprinkled with parsley or basil.

The stew can be made ahead and frozen...only don't add the potatoes until you defrost and re-heat.