Wednesday, September 17, 2008


  • 2 lbs of stewing beef, cut into 2" cubes
  • 4 green onion, cut in 4" length
  • 2 tsp salt
  • 2 medium potatoes, pared and cubed
  • 2 tbsp cooking oil
  • 1 medium onion, minced
  • 1 cup canned chickpeas (garbanzos)
  • 1 oz chorizo or hot pepperoni, cut into thin slices
  • 1 stalk celery, cut in 4" length
  • 1 small cabbage, cut into 8
  • 1/4 lb green beans
  • 2 cloves garlic, minced
  • 1/2 c tomato sauce

Cooking Instructions:
1. Boil beef in a big pot with just enough water to cover meat. Let simmer until beef is tender, about 2 hours.
2. Remove beef from pot. Boil broth and add potatoes. Boil for 2-3 minutes. Add green beans and cabbage. Let simmer for 5 minutes.
3. In a separate smaller pot, saute garlic and onion in hot oil. Add beef and tomato sauce. Simmer for 5 minutes. Add 3 cups of the broth and bring to a boil. Add the chickpeas. Let simmer for 5 minutes.
4. Place the beef in a deep serving dish. Arrange the vegetables around the meat. Garnish with the chorizo slices. Pour the tomato sauce broth over the entire dish and serve with hot rice.
5. Eggplant salad complements this nicely. Serve it as a side dish.

(Note A: You may substitute 3 lbs of cut-up chicken instead of the beef, or 2 lbs of chicken and 1 lb of lean pork. Cook the pork first for about 1 hour before adding the chicken for another 30 minutes.)

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