HEARTY BEEF & VEGETABLE STEW
SERVES 6
PREP TIME: 20 Minute(s)
COOK TIME: 45 Minute(s)
INGREDIENTS
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3 Tbsp. corn oil
1 lb. beef round steak, cut into 1-inch cubes
1 large onion, chopped
1 large green bell pepper, chopped
1 large tomato, chopped
3 cloves garlic, finely chopped
1 lb. green cabbage, cut into 2-inch pieces
1 lb. calabaza pumpkin or butternut squash, cut into 1-inch cubes
1/2 lb. all-purpose potatoes, peeled and cut into 1-inch cubes
2 Knorr® Beef flavor Bouillon Cube, crumbled
4-1/4 cups water
1 envelope Knorr® Sazon with Garlic and Onion
1 tsp. salt
1/4 tsp. ground black pepper
1 can (15 to 19 oz.) chick peas or garbanzos, rinsed and drained
3 Tbsp. cornstarch
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PREPARATION
In 6-quart 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, Knorr ® Beef flavor Bouillon Cubes blended with 4 cups water, Knorr® Sazon All Purpose Seasoning, 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 1/4 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.
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