Cuban Stew

Name: Cuban Stew
Ingredients: 1 1/2 lbs shredded beef (leftover roast or cooked beef cubes shredded); 4 chorizo sausages, sliced into rounds (the ones I buy are about 8 inches long each - we like a lot - you can always use less); 3/4 cup diced green bell pepper; 3/4 cup diced onion; 2 tablespoons oil; 1 -2 tablespoon cumin, to taste; 1 (16 ounce) can tomato sauce; 3 (15 ounce) cans chickpeas, undrained (garbanzo beans); 4 medium idaho potatoes, cubed; garlic powder; salt and pepper

11 ingredients

4 steps

Ingredients

1 1/2 lbs shredded beef (leftover roast or cooked beef cubes shredded)
4 chorizo sausages, sliced into rounds (the ones I buy are about 8 inches long each - we like a lot - you can always use less)
3/4 cup diced green bell pepper
3/4 cup diced onion
2 tablespoons oil
1 -2 tablespoon cumin, to taste
1 (16 ounce) can tomato sauce
3 (15 ounce) cans chickpeas, undrained (garbanzo beans)
4 medium idaho potatoes, cubed
garlic powder
salt and pepper

Directions

1

If using beef cubes, boil beef cubes for 1 1/2 hours.
2

Shred beef and save.
3

Saute onions, peppers and chorizo in oil until vegetables are translucent.
4

Add the garbanzo beans with the juice from the can, the tomato sauce, cumin, salt, pepper, garlic powder, potatoes and shredded beef and simmer covered for about an hour and a half- I like the potatoes to be very soft- cook to your preferred doneness.