1 kilo beef; cut into desired pieces

1 can DONA ELENA diced tomatoes
1 potato; quartered
1 carrot; cut in 1 inch chunks
1 camote cut in 1 inch chunks
1 small head quartered
1/4 kilo pechay
4 saging na saba
1 onion; minced
1 tablespoon garlic; minced
1/4 cup fish sauce
1 tables[oon DONA ELENA pomace olive oil

2 chorizo de bilbao, sliced

1 cup garbanzos

Preparation:

In a skillet, fry the saba and potato in 3 minutes. Set aside.

In a bowl, mash one fried saba. Set aside.

In a stock pot, stew the beef until tender. Strain the beef and set aside. Save the broth.

Sauté garlic and onion in a saucepan.Add the chorizo. Add the beef and stir fry with fish sauce for 3 minutes. Add DONA ELENA diced  tomatoes and simmer for 5 minutes.

Pour the broth and at first boil, add the potato, sweet potato, carrot, and saba. Let boil for 10 minutes. Add the mashed saba and mix well. Add repolyo and garbanzos parboil for 3 minutes. Add pechay and remove from fire after 2 minutes or until the pechay is done.

Serve hot.