Ingredients :
3 pounds beef stew meat
1 tablespoon olive oil
salt, pepper, cumin
1/2 onion
4 cloves garlic
1 yellow can el pato
1 tbsp beef bullion
1 tbsp knorr tomato bullion
1/2 bush chopped fresh cilantro
1 lb carrots
1 lb of red potatoes (or chayote)
2 ears corn, cut in 1/2
1 lb yellow squash (or zucchini)
2 celery stalks
Small Box of tomatoes
Garnish (I used)
lemon wedges (or lime wedges)
avocado
molcajete salsa (or other salsa)
Directions :
Step 1 – Heat 3 lbs of meat with 1 tbsp of olive oil, chopped garlic, chopped onions, salt, pepper, cumin, until brown
Step 2 – Stir in 1/2 cup el pato, 1 tbsp of beef bullion, 1 tbsp knorr tomato bullion and water to cover the meat by 1 inch. Reduce heat to low, and simmer for 1 hour
Step 3 – Chop all vegetables and cilantro during this 1 hour
Step 4 – Add all vegetables plus 1/2 bush of chopped cilantro and simmer for 10-15 minutes
Step 5 – Serve soup with lemon, avocado and molcajete salsa
