Beef Stew

• 1/4 c. vegetable oil
• 1 1/2 c. chopped onion
• 2 cloves garlic, crushed
• 3 lb. boneless stew beef
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. chili powder
• 1 (26 oz.) can tomatoes, drained, reserving juice
• 1 (16 oz.) can chickpeas, drained
• 3 c. shredded cabbage
• 1 green pepper, chopped
• 1/4 tsp. sweet basil leaves

1. In a 5 quart
2. Dutch
3. oven,
4. heat oil.
5. Saute onions and garlic.
6. Add beef; brown
7. on all sides.
8. Stir in salt, pepper, chili powder and
9. reservedtomatotuice.tring
10. to
11. a boil. Reduce to low heat;
12. cover and cook 1 hour.
13. Stir in remaining ingredients.
14. Cover and
15. cook
16. 25
17. minutes or until cabbage is done.
18. Makes 8 servings.

vegetable oil, onion, garlic, boneless stew beef, salt, pepper, chili powder, tomatoes, chickpeas, cabbage, green pepper, sweet basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916591 (may not work)