• 3 carrots, 2" pieces
  • 1 large onion, diced
  • 1 large celery stalk,1/2" pieces
  • 1 lb. beef, 1-1/2" chunks
  • 1 large vegetable bouillon cube
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 medium potatoes
  • 2 15-19 oz cans garbanzos
  • 1 cup frozen peas


Brown beef pieces well in olive oil over high heat, remove and set aside. In the same pan, with more olive oil, sauteÈ the carrots, onions and celery until golden. Return beef to skillet, stir in bouillon cube, salt, pepper and 2 cups water. Bring to a boil over high heat, reduce the heat to low, cover and simmer 15 minutes.

Cut potatoes into bite-sized chunks and stir into pan. Cook 45 minutes, or until the meat and potatoes are tender. Drain beans, and stir beans and frozen peas into stew, heat through, and serve.

MacGourmet downloadBeef Stew with Garbanzos. To import, drag image to your MacGourmet recipe box.