Chilian Beef and Tomato Stew - Tomatican

Ingredients:

4 tablespoons paprika oil

1 clove garlic, chopped

salt, freshly ground pepper

1-1/2 pounds lean, boneless beef, cut into 1-1/2-inch cubes

1/2 teaspoon oregano

1 large onion, chopped

1 tablespoon parsley, finely chopped

4 medium potatoes, peeled and quartered

8 medium tomatoes, peeled and chopped

Cooking Instructions:

Heat the paprika oil in a heavy casserole and the beef, onion, garlic, oregano, parsley, and salt and pepper to taste, and saute, stirring frequently, for about 5 minutes. Add the tomatoes, cover and cook over very low heat until the meat is almost tender, about 1-1/2 hours. Add the potatoes and cook until both meat and potatoes are tender, about 30 minutes longer. Stir in the corn and cook for 5 minutes longer. If liked, the dish may be garnished with slices of hardboiled egg. Some cooks fry the potatoes in oil before adding to the casserole.

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