Ingredients :

3 tbs olive oil
2 lb lean beef cut into 1″ cubes
1 lrg onion finely chopped
1 x garlic clove chopped
3 med tomatoes peeled, chopped
1/2 tsp oregano
1 x bay leaf
1 tsp sugar
1 tbs tomato paste
Salt to taste
Freshly-ground black pepper to taste
1 cup beef stock or broth
1 cup dry red wine, Malbec preferred
1 lb sweet potatoes peeled, sliced
1 lb white potatoes peeled, sliced
1 lb winter squash peeled, sliced
12 x dried apricots pieces halved

Method :

* Heat the oil in a large,heavy casserole and saute the beef until it is lightly browned all over Push it to the side and add the onion and garlic.Saute the onion until it is soft.Add the tomatoes and cook for 5 minutes longer.
* Add the oregano,bay leaf,sugar,tomato paste,salt and pepper to taste, the broth and the wine. Cover and simmer for 1 1/2 hours or until the meat is almost tender.
* Add the sweet and white potatoes and a little more stock and wine if necessary to cover. Simmer for 10 minutes,then add the squash and apricots and simmer for a further 10 minutes. Test meat for tenderness,correct seasoning as desired and serve with the same wine used for the stew.

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