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BEEF POCHERO

\2 lbs stewing beef cut into 2-inch cubes or w/ bones

5 cups water

2 tsp salt

4 green onions, cut into 4-inch lenghts

3 ribs celery,cut into 4-inch lenghts

2 spanish sausage, whole

2 medium potatoes,peeled and quartered

1/4 pound green beans,cut in 2-inch lenghts

1 small cabbage,quartered

2 tbsp vegetable oil

3 cloves garlic,chopped

1 large onion,sliced

1 small can tomato paste

18-ounce can garbanzo beans(chickpeas) drained

Place the stewing in a large pot and add enough water to cover.Add salt,green onions and celery. bring to a boil,reduce heat and simmer,covered,1 to 1 1/2 hours, or until the beef is tender.

Add the whole sausage and simmer for another 30 minutes.

Remove the beef and sausage from the pot and set aside.

Bring the stock to a boil again,add the potatoes and cook for 5 minutes.

Add the green beans and cabbage and cook for another 10 minutes or until the vegetables are done.

Remove the vegetables,set aside

reserve the  stock.

For the sauce,heat the oil in a large saucepan and saute the garlic and onion.

add the sausage and beef

and tomato sauce.

Simmer for 5 minutes. add the  reserved stock and bring to a boil.

Add the garbanzo beans and cook on medium heat for about 10 minutes.

Then the rest of  cooked vegetables and serve

 

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