Cuban Stew

Recipe by jovigirl
READY IN: 3hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    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)
  • 34
  • 34
    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
  • salt and pepper
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DIRECTIONS

  • If using beef cubes, boil beef cubes for 1 1/2 hours.
  • Shred beef and save.
  • Saute onions, peppers and chorizo in oil until vegetables are translucent.
  • 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.
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