Carbonada Criolla

Ingredients

 * 3 T. oil
 * 1 large clove of garlic
 * 1 ½ c. onion finely chopped, 2 tomatoes chopped, 2 green peppers chopped
 * salt & pepper to taste, 1 tablespoon fresh parsley finely chopped
 * pound of cubed stew beef
 * 6 cobs corn cut in one-inch slices, or 1 17-ounce can of corn, drained
 * ½ pound of pumpkin or butternut squash, cubed (do not use canned)
 * ½ pound of white potatoes (1-2 medium) peeled and chopped
 * 1 cup uncooked rice
 * beef or vegetable stock

Directions
½ pound of pumpkin or butternut squash, cubed (do not use canned) ½ pound of white potatoes (1-2 medium) peeled and chopped
 * 1) Heat in large saucepan: 3 T. oil
 * 2) Brown in oil and discard: 1 large clove of garlic
 * 3) Add to oil & sauté: 1 ½ c. onion finely chopped, 2 tomatoes chopped, 2 green peppers chopped
 * Add: salt & pepper to taste, 1 tablespoon fresh parsley finely chopped
 * 1) Remove vegetables from saucepan and set aside to be added later.
 * 2) Add & brown: 1 pound of cubed stew beef
 * Add:6 cobs corn cut in one-inch slices, or 1 17-ounce can of corn, drained
 * 1) Return sautéed vegetables to saucepan.
 * Add: beef or vegetable stock or water to cover and 1 cup uncooked rice (not minute rice)
 * 1) Cover and bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender and meat is thoroughly cooked. Add ore liquid during cooking if necessary. This can be eaten alone or served over additional rice. This stew is often made with veal in place of beef, and cooks might substitute cassava (manioc) for the potato