Carbonada

Method

Heat olive oil in a large heavy-bottomed pot and brown the beef in batches over medium-high heat, setting aside once coloured. Add diced onions and garlic to the same pot, sauteing until softened and golden. Return the beef to the pot, stir in tomato paste, then deglaze with red wine, scraping up the browned bits. Add beef stock, bay leaves, oregano, cumin, salt and pepper, then bring to a simmer, cover and cook for 90 minutes until the meat is tender. Add potatoes and sweet potato, cooking for 20 minutes until almost tender, then add corn kernels and continue cooking for 10 minutes. Finally add the peach and pear pieces and simmer gently for a further 5-10 minutes until the fruit softens slightly without losing its shape. Taste and adjust seasoning before serving in deep bowls with crusty bread.