Tomaticán (Beef and tomato stew)

This stew comes from Chile.

Ingredients

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• 4 tablespoons color chilena
• 675 g lean, boneless beef, cut into 4 cm cubes
• 1 tablespoon parsley, finely chopped
• Seasoning
• 8 medium tomatoes, peeled and chopped
• 1 large onion, chopped
• Garlic to taste, chopped
• ½ teaspoon dried oregano
• 4 medium potatoes, peeled and quartered
• 170 g sweetcorn

Method

1. Heat the color chilena in a large pan and add the beef, onion, garlic, oregano, parsley and seasoning to taste.
2. Sauté, strring frequently, for about 5 minutes.
3. Add the tomatoes, cover, and cook over a very low heat until the meat is almost tender (about 1½ hours). Add a little water if necessary.
4. Add the potatoes and cook until both meat and potatoes are tender, about 30 minutes more.
5. Stir in the sweetcorn and cook for a further 5 minutes.

Serving suggestions

Serve with rice and/or salad.

Variations

Sometimes, cooks fry the potatoes in oil before adding to the stew. Also you can garnish the top with slices of hard-boiled egg.

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