Carbonada Criolla (Veal and Vegetable Stew)

Cut the veal into 2-inch cubes, removing excess fat and sinew. Pat dry with paper towels to ensure proper browning.

Heat butter oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, brown the veal cubes on all sides until golden, about 8-10 minutes total. Transfer to a plate.

Reduce heat to medium and add the chopped onions to the same pot, scraping up any browned bits from the bottom. Cook until softened and translucent, about 3-4 minutes. Stir in the mushed garlic and cook for 30 seconds until fragrant.

Return the browned veal to the pot and pour in the beef broth and chopped canned tomatoes with their juices. Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover partially, and simmer for 30 minutes to allow flavors to meld.

Add the sliced carrots, cubed sweet potato, and cubed squash to the pot, stirring to combine. Continue simmering for 20 minutes until the vegetables begin to soften.

Add the cubed potatoes and corn pieces to the pot. Stir well and simmer for another 15 minutes until the potatoes are nearly tender.

Stir in the rice, distributing it evenly throughout the stew. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.

Add the canned peaches or apricots with their syrup, stirring gently to incorporate without breaking the fruit. Simmer for 5 minutes to heat through and allow the fruit's sweetness to infuse the stew.

Taste and adjust seasoning with additional salt and pepper as needed. The stew should be rich and slightly thick with tender veal and vegetables throughout.

Ladle the carbonada criolla into deep bowls, ensuring each serving contains veal, vegetables, rice, and fruit. Serve hot as a complete meal.