- Preparation Time : 20 mins | Cooking Time : 45 mins | Makes 6 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 342.36 kcal |
| Total Fat | 12.25 g |
| Saturated Fat | 2.72 g |
| Sodium | 1060.87 mg |
| Dietary Fiber | 7.45 g |
| Sugars | 8.84 g |
| Protein | 24.05 g |
Ingredients List
- 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 Bouillon Cubes
- 4 1/4 cups water
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 can (15.5 oz.) chick peas or garbanzos, rinsed and drained
- 3 tbsp. cornstarch
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, Knorr ® Beef flavor Bouillon Cubes blended with 4 cups water, 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.
