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Ingredients:

• 1/2 kilo beef, cut into cubes (select a cut good for stewing)
• 1 small head of a cabbage quartered
• 1/4 kilo Chinese cabbage (pechay)
• 2 medium sized potatoes quartered
• 1/2 cup tomato paste
• 5 Saging Saba peeled and sliced in the middle
• 1 big can of pork and beans
• 2 cups water
• 3 cloves garlic minced
• 1 small onion sliced
• salt and pepper to taste

Directions:

1. Start by frying the saging saba. Just let them fry until slightly golden brown. Take off the oil and set aside.
2. Saute the garlic and onions. Then add in the beef. Saute until it changes color. Season with some salt and pepper.
3. Next add in the tomato paste and water.
4. Mix and let it boil. Cover and simmer over low medium heat until beef is tender.
5. Once the beef is tender, add in the potatoes. Let it simmer some more until the potatoes are cooked.
6. At this point you can add in the rest of the ingredients. The veggies, pork and beans and plantains. I usually just pile them in and cover for a few minutes allowing the veggies to wilt a bit.
7. Afterwards, gently mix them into the sauce.

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