Instructions: In large pot, heat oil over medium heat, add steak and stir-fry briefly until no longer red. Add garlic, carrot, celery and onion, stir-fry just until onion starts to become limp. Add bouillon and juices. Bring to boil, stirring, then reduce heat and cover pot. Simmer for about 1 1/2 hours. Add all remaining ingredients except cornstarch, water and cilantro. Add more bouillon if needed.

Stir, increase heat to medium and stir frequently until stew returns to boil.

Reduce heat, cover and simmer 15-20 minutes. Taste and adjust seasonings. If desired, thicken juices by making a paste of cornstarch and water, add to pot and stir constantly until thickened. Again, taste and adjust seasonings.

Lastly, stir in cilantro. This tastes even better the next day, and can be frozen but bring to room temperature before reheating. 6 servings

Sarah Leah Chases Cold Weather Cooking has a marvelous recipe for the Cuban dish Ropa Vieja where beef, cooked in a flavoured broth, is shredded then marinated, then married to sauteed vegetables. I have adapted this recipe and simplified it to make a tasty stew which I serve over a mild-curry rice pilaf containing chunks of sweet potato and apples, a few currants and peas, alongside very plain salad of mixed greens with a herb dressing. Muy sabroso!

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