BEEF MEDLEY

Two pounds lean beef       

¼ cup all-purpose flour

½ teaspoon flour

1 large leek

salad oil

2 envelopes beef-flavored bouillon

1 14½ -16 ounce can stewed tomatoes

1 teaspoon sugar

1 3-4 inch cinnamon stick

1 small head cabbage

1 small butternut squash

1 10 ounce package frozen peas

ABOUT 2¼ HOURS BEFORE SERVING

1.     Trim meat of visible fat; cut into 1½ -inch chunks.  On waxed paper, mix flour and allspice.  Coat meat with flour mixture.  Set aside.

2.     Cut off root & discard tough leaves from leek.  Cut lengthwise in half; rinse under cold water to remove sand.  Cut white part and enough green top crosswise into ½ -inch slices.  Set aside.

3.     In 6-quart nonstick saucepot over medium heat, in 1 ½ teaspoons hot oil, cook half of beef until browned on all sides.  With slotted spoon, remove beef to bowl as it browns.  Add another 1 ½ teaspoons oil, cook remaining beef until browned on all sides.

4.     Return beef to saucepot; add beef-flavor bouillon, stewed tomatoes, sugar, cinnamon stick, leek and 2 ½ cups water.  Over high heat, heat to boiling.  Reduce heat to low, cover and simmer 1 ¼ hours, stirring occasionally.  While beef is simmering, cut cabbage into 8 wedges; peel and seed squash, then cut into bite-size pieces.

5.     Add cabbage; cover; without stirring, simmer 15 minutes longer.  Stir in squash and peas; over high heat, heat to boiling.  Reduce heat to low; cover and simmer 15 minutes longer or until beef and vegetables are tender.  Remove cinnamon stick.  Makes 8 servings.  Each serving about 380 calories.