3 tbsp. oil
1 lb. round steak, cut into 1 inch cubes
1 c. chopped onion
1 c. chopped green peppers
1 c. chopped tomatoes
1 lb. acorn squash, peeled and cut into 1 inch cubes
1 lb. cabbage, cut into 2 inch pieces
1/2 lb. potatoes, peeled and cut into 1 inch cubes
4 c. water
4 beef-flavored bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1 (20 oz.) can chick peas, drained
3 tbsp. cornstarch
1/4 c. water

In Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add beef, 1/2 at a time. Brown on all sides, about 20 minutes. Remove from pan. Add onion, and cook 1 minute, stirring. Heat remaining oil in Dutch oven, add green pepper and cook, stirring for 1 minute. Add tomatoes, cook for another minute, stirring. Add beef, squash and next 6 ingredients, and bring to a boil. Reduce heat and cover. Simmer 25-30 minutes or until potatoes are tender. Add chick peas. Mix cornstarch and 1/4 cup water until smooth. Stir into beef mixture. Stirring constantly, bring to boil over medium heat, and boil 1 minute. Makes 6 servings.