Vegetables : Farmer's Stew Argentina

• 3 cups water
  
• 1 pound lean ground beef
  
• 2 tablespoons vegetable oil
  
• 1 medium onion, chopped
  
• 1 green bell pepper, diced into 1/2-inch pieces
  
• 1 red bell pepper, diced into 1/2-inch pieces
  
• 1 small sweet potato, peeled and diced into 1/2-inch pieces
  
• 1 large clove garlic, minced
  
• 1 tablespoon chopped fresh parsley
  
• 1/2 teaspoon granulated sugar
  
• 1/8 teaspoon ground cumin
  
• 1 teaspoon salt
  
• 3 cups beef broth, heated
  
• 1/2 pound zucchini, diced into 1/2-inch pieces
  
• 1 cup whole kernel corn
  
• 2 tablespoons raisins
  
• 2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1 small, firm but ripe pear, diced into 1-inch pieces
  
• 6 cups hot cooked rice
  

Pour the water into a large saucepan and bring to a boil; remove from heat and add ground beef, stirring to break meat into little pieces. Let sit 5 minutes, stirring once or twice, until most of pink disappears from meat. Drain meat well, discarding water.

Heat oil in a large, deep-sided skillet or Dutch oven over medium-high heat. Add onion and cook 4 to 5 minutes, stirring constantly, until onion is limp and slightly brown. Stir in blanched beef and cook, stirring constantly, until all liquid has evaporated and meat is lightly browned, about 10 minutes.

Reduce heat to medium and stir in bell peppers, sweet potato, and garlic. Continue cooking and stirring for 5 minutes or until peppers and potatoes are slightly tender. Stir in parsley, sugar, cumin, and salt and cook 1 minute.

Add broth, zucchini, corn, raisins, and TABASCO^® Sauce. Simmer gently for 10 minutes, being careful not to boil. Add pear and simmer 10 more minutes or until fruit and vegetables are tender. Serve over rice.

Makes 6 servings.