Argentine beef stew with vegetables and peaches (Carbonada criolla)

1. Cut the beef shin into 3 cm cubes, season with salt and pepper and brown on all sides in batches in the hot oil in a large pot; lift out.

2. In the fat, soften the finely chopped onion and diced bell pepper for 6 minutes, add the crushed garlic, grated tomatoes and oregano and cook for 5 minutes.

3. Return the meat, pour in the water and simmer, covered, over low heat for 1 hour.

4. Add the squash, potatoes and sweet potato cut into large cubes and cook for another 25 minutes, until the vegetables are tender but not falling apart.

5. Finally add the sweetcorn and the stoned peaches cut into wedges and cook for 5-10 more minutes; season with salt and pepper.

6. Serve in deep plates; traditionally it's also served in a hollowed-out, oven-roasted pumpkin (carbonada en zapallo).

Tip: The pairing of sweet peaches with savoury meat is surprising but very Argentine – use fresh peaches in summer and canned ones in winter.