Instructions: Heat the oil in a large, heavy casserole and saute the beef until it is lightly browned all over Push it to the side and add the onion and garlic. Saute the onion until it is soft. Add the tomatoes and cook for 5 minutes longer.

Add the oregano, bay leaf, sugar, tomato paste, salt and pepper to taste, the broth and the wine. Cover and simmer for 1 1/2 hours or until the meat is almost tender.

Add the sweet and white potatoes and a little more stock and wine if necessary to cover. Simmer for 10 minutes, then add the squash and apricots and simmer for a further 10 minutes. Test meat for tenderness, correct seasoning as desired and serve with the same wine used for the stew.

This recipe yields 6 servings.

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