Middle-east style stew/soup
Ragout and stew
1 pound Beef 3 tblspoons Vegetable oil 1 large Onion 2 cloves Garlic 1 ea Red bell pepper 1 ea Green pepper 2 cubes Beef bouillon Water 1 16-oz can Stewed tomatoes 1 16-oz can Corn kernels 1 15-oz can Pinto beans 2 10 oz package Frozen spinach 1 dash Worcestershire Sauce Seasoning salt to taste Black pepper 1 1/4 teaspoon Cumin
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