Ecuadorian Beef in Fruit Sauce - Carne con Salsa de Frutas

Ingredients:

6 tablespoons vegetable oil

1 cup dry white wine

2 quinces, peeled, cored, and chopped, or 2 peaches, peeled, pitted and chopped

2 large tomatoes, peeled and chopped

1 large onion, finely chopped

1 cup beef stock

2 apples, peeled, cored, and chopped

Sugar to taste

3 pounds boneless beef chuck, cut into 1-inch cubes

Salt

Freshly ground pepper

2 pears, peeled, cored, and chopped

1 cup heavy cream

Cooking Instructions:

Heat 4 tablespoons of the oil in a skillet and saute the onion until it is soft. Using a slotted spoon transfer the onion to a casserole. In the oil remaining in the skillet saute the beef until it is browned on all sides. Add it to the casserole with the wine, stock, and salt and pepper to taste. Cover and simmer until the meat is tender, about 2 hours. Arrange the meat on a serving platter and keep warm. Reserve the stock. Heat the remaining 2 tablespoons of oil in a saucepan and add the fruit, including the tomatoes. Cook for a few minutes, stirring. Add a little sugar, if liked. The sauce should be quite tart. Add enough of the reserved stock barely to cover, and simmer, stirring from time to time, until the mixture is thick and well blended. In the old days cooks had to work the mixture through a sieve, a tedious procedure; today a blender or food processor does the job. Return the puree to the saucepan and taste for seasoning, adding a little salt if necessary. Stir in the cream and cook just long enough to heat through. Pour the sauce over the meat. Serve with rice.

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