In large saucepan, boil water. Remove saucepan from heat. 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.
In large deep-sided skillet or Dutch oven, heat oil over medium-high heat. Add onions and cook 4 to 5 minutes, stirring constantly, until onions are limp and slightly brown. Mix in blanched beef. Continue to cook, stirring constantly, until all liquid has evaporated from pan and meat is lightly browned, about 10 minutes.
Reduce heat to medium. Add bell peppers, sweet potato and garlic. Continue cooking and stirring mixture 5 minutes or until peppers and potatoes are slightly tender. Add parsley, sugar, cumin and salt. Stir and cook 1 minute to blend flavors. Pour beef broth into skillet. Add zucchini, corn, raisins and Tabasco pepper sauce. Simmer gently 10 minutes, being careful not to boil. Add pear and simmer 10 additional minutes or until all fruits and vegetables are tender. Ladle over rice.
This recipe yields 6 servings. |
