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| What You Need: |
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2 tablespoons com oil
1½ pounds boneless beef for stew cut in 1-inch pieces
2 cups sliced onions
1 clove garlic, minced
1 can (1 pound) tomatoes, broken up
2 cups water
2 cups sliced white or sweet potatoes, ¼ inch thick
2 cups sliced carrots, ¼ inch thick
1 can (1 pound 4 ounces) chick peas
1 tablespoon original Worcestershire sauce
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| How To Cook: |
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1. Heat oil in a large, heavy saucepan; add beef, a few pieces at a time, and brown well on all sides.
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2. Remove beef; set aside.
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3. Add onions and garlic to the saucepan; saute 3 minutes.
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4. Return meat to the pan; stir in tomatoes and water. Bring to a boil.
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5. Reduce heat and simmer, covered, until meat is almost tender, about 1 hour.
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6. Add potatoes and carrots; simmer, covered, 30 minutes longer.
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7. Stir in chick peas and Worcestershire sauce; heat until hot.
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