4 tablespoons of butter
1/4cup of finely chopped onion
1 medium tomato, peeled, seeded and coarsely chopped
1 quart of beef stock, fresh or canned
1 pound of boiling potatoes, peeled and cut into 1-inch cubes
1/4 cup of dried apricots, cut into quarters
1 1/2 teaspoons of salt
1/8 teaspoon of black pepper
1 pound of boiled chuck or brisket of beef cut into 1-inch cubes
2 tablespoons of finely chopped fresh cilantro
1. For the tomatoes one must boil them for 15 seconds. Run them under cold water and peel them. Cut out the stem, then slice them in half crosswise. Squeeze the halves gently to remove the juices and seeds then chop them coarsely and set aside.
2. For the beef or brisket stock one should have that prepared by boiling the meat with onions, carrots, some greens and salt. This should simmer for about 1 hour. The meat should be diced to the size desired and then cooked, partially covered for another 4 hours.
3. In a heavy 10- to 12-inch skillet, melt the butter over high heat. Add the onions and, stirring frequently, cook uncovered for 5 to 8 minutes, or until they are soft and lightly colored. Stir in the tomatoes and boil briskly, uncovered, until most to the liquid has evaporated and the mixture has thickened lightly. Stir in the beef stock. Then add the potatoes, apricots, salt and pepper, and bring to a boil over high heat. Reduce the heat to moderate, cover the pan and cook undisturbed for 20 minutes, or until the potatoes are tender but not falling apart. Stir in the cubed meat and simmer slowly for 10 minutes. Taste for seasoning. Transfer the stew to a large tureen or soup bowls, sprinkle with chopped cilantro, an serve at once.