Cuban Stew

• 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

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.

beef, chorizo sausages, green bell pepper, onion, oil, cumin, tomato sauce, chickpeas, idaho potatoes, garlic, salt

Taken from www.food.com/recipe/cuban-stew-110835 (may not work)