125 ml vegetable oil 1/2 cup
15 ml butter 1 tbsp
1 kg round steak, cut into bite size pieces 2 lb
2 onions, finely chopped
2 garlic cloves, finely chopped
1 dried bay leaf
2 ml marinated green peppercorns 1/2 tsp
salt & pepper to taste
cayenne pepper
dried basil
dried marjoram
250 ml dry white wine 1 cup
500 ml beef stock 2 cup
500 g potatoes, peeled & cut into small dice 1 lb
500 ml pumpkin, peeled & diced 2 cup
2 green peppers, finely diced
425 ml corn kernels 1 3/4 cup
2 peaches
250 ml drak grapes, seedless & cut in half 1 cup
250 ml canned tomatoes, chopped 1 cup
In a large saucepan; heat oil and butter. Brown beef in batches on all sides over medium high heat. Add onion and garlic and fry with meat for 3 minutes. Add bay leaf and green peppercorns. Season with salt, pepper, cayenne pepper, dried basil and dried marjoram to taste. Pour in wine and stock. Cover and simmer for 30 minutes.
Add potatoes, pumpkin, peppers and corn. Cover and simmer for an additional 20 minutes.
Meanwhile, blanch peaches in hot water. Peel off skins. Cut in half and remove stones. Cut peaches into thick wedges.
Carefully mix peaches, grapes and tomatoes into stew. Cook for a further 5 minutes to heat through. Season to taste and serve.
Serves: 6