Difference, Kids, and Argentinean Beef Cook Up

When I was growing up, I was a frequent flyer at my local library.  Though I read wide and deep, there were a few books I remember checking out again and again, like a chain-reader: Louisa May Alcott, Girl of Old Boston ... Free Stuff for Kids ... and Many Friends Cooking.

Many Friends Cooking was published by UNICEF as a "hey, look how much fun other cultures can be" educational tool for kids, back when we thought intolerance could be overcome by international cuisine immersion.  Though we are now a little more willing to admit that food and "cultural dress-up day" isn't the answer to getting kids to appreciate and embrace diversity, I still like the book; it gets kids to think about sampling new, non-threatening but different foods and making that experience fun.

When my son was about two, I started to hunt for Many Friends Cooking, wanting to pass on to him my love of cooking and international foods and stories from around the globe.  I found a used copy online, along with its companion Many Hands Cooking, and every once in a while we pull them out and cook something together; most of the recipes are extremely kid-friendly, so much so that a child can take the lead in the kitchen.  I hope that I can teach both of my kids that difference isn't insurmountable; that we can learn each others' languages; that we can work alongside one another in the kitchen and in many places; that we can be friends.

This recipe isn't all that "different" from a traditional stew you'd find in the U.S., but its origin is Argentinean (hence the meat ... which is apparently what the cowboys eat). You can veganize it by omitting the meat and tossing in some beans after sauteeing the onions and pepper.  It's a perfect dish for the chilly nights that are starting to become more the norm now here.

Beef (or Bean!) Cook-Up

2 lbs. stew meat, 1" cubes (or equivalent beans of your choice)
1 large onion, chopped
2 green peppers, chopped
3 tomatoes, chopped
6 potatoes, 1/2" cubes
3 ears corn, 1" rounds (1 c. canned)
3 T. vegetable oil
4 c. broth
1 bay leaf
1 T. oregano
salt and pepper to taste
4 peaches or apples, sliced

Heat oil in a Dutch oven over medium heat and brown meat on all sides.  Remove it to a plate.

Add onions and green pepper to the pan and cook until soft, about 5 minutes.  Add broth and bring to a boil.  Return beef to the pan and add the tomatoes, potatoes, and seasonings.  Cover, reduce heat to simmer, and cook 1 1/2 hours.

Add corn and fruit to the stew and cook 5 minutes longer.  Enjoy!