Puchero Stew from the Philippines

Ingredients

 * 2 pounds stewing Beef, cut into 2" cubes
 * 1 ounce hot pepperoni, cut into thin slices
 * 4 green onion, cut in 4" length
 * 1 stalk celery, cut in 4" length
 * 2 teaspoons salt
 * 1 small cabbage, cut into small wedges
 * 2 medium potatoes, pared and cubed
 * ¼ pound fresh green beans
 * 2 tablespoons cooking oil
 * 2 cloves minced garlic
 * 1 medium white Onion, minced
 * ½ cup tomato sauce
 * 1 cup canned garbanzo beans

Directions

 * 1) Boil Beef in a big pot with just enough water to cover meat.
 * 2) Let simmer until Beef is tender, about 2 hours.
 * 3) Remove Beef from pot.
 * 4) Boil broth and add potatoes. Boil for 2–3 minutes.
 * 5) Add green beans and cabbage. Let simmer for 5 minutes.
 * 6) In a separate smaller pot, sauté garlic and Onion in hot oil.
 * 7) Add Beef and tomato sauce.
 * 8) Simmer for 5 minutes.
 * 9) Add 3 cups of the broth and bring to a boil.
 * 10) Add the Chickpeas.
 * 11) Let simmer for 5 minutes.
 * 12) Place the Beef in a deep serving dish.
 * 13) Arrange the vegetables around the meat.
 * 14) Garnish with the chorizo slices.
 * 15) Pour the tomato sauce broth over the entire dish and serve with hot rice.
 * 16) Eggplant salad complements this nicely.
 * 17) Serve it as a side dish.

Contributed by:
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