Ingredients for 6 servings

¼ tsp. ground black pepper
½ lb. all-purpose potatoes, peeled and cut into 1-inch cubes
1 can (15.5 oz.) chick peas or garbanzos, rinsed and drained
1 large green bell pepper, chopped
1 large onion, chopped
1 large tomato, chopped
1 lb. beef round steak, cut into 1-inch cubes

1 lb. calabaza pumpkin or butternut squash, cut into 1-inch cubes
1 lb. green cabbage, cut into 2-inch pieces
1 tsp. salt
2 cubes Beef flavor Bouillon
3 cloves garlic, finely chopped
3 Tbsp. corn oil
3 Tbsp. cornstarch
4 ¼ cups water
Garlic and Onion

Directions

In large saucepot, heat oil over medium-high heat and brown steak, stirring occasionally, about 10 minutes. Remove steak and set aside.

In same saucepot, add onion, green pepper, tomato and garlic and cook, stirring frequently, 2 minutes. Return steak to saucepot. Stir in cabbage, pumpkin, potatoes, Beef flavor Bouillon Cubes blended with 4 cups water, garlic and onion, salt and black pepper. Bring to a boil over high heat, stirring to dissolve bouillon. Reduce heat to low and simmer covered, stirring occasionally, 25 minutes or until potatoes are fork-tender. Stir in chick peas.

In small bowl, blend remaining ¼ cup water with cornstarch until smooth; stir into beef stew. Bring to a boil over medium heat. Reduce heat and cook, stirring frequently, 1 minute or until stew thickens.