Ingredients

2 pounds Lean, boneless beef chuck in 1 1/2 inch cubes
1 large Onion, thinly sliced
1 C. Celery, thinly sliced
3 Cloves garlic, minced
1 Dry bay leaf
1 large Red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 C. Water
2 Cans (about 14 1/2

Cooking Instructions

Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes). Meanwhile, in a 3 1/2 quart or larger crock pot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crock pot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crock pot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before beef is done, prepare Yellow Rice. While rice is cooking, increase crock pot setting to high. Add corn. Cover and cook for 5 minutes. Add cabbage, cover, and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro, season with salt and pepper. Ladle soup into wide, shallow bowls, add a scoop of rice to each. Rice: 1 Tbls. salad oil 1 small onion, finely chopped 1 C. long-grain white rice 1/4 tsp. ground turmeric 1 3/4 C. water. Heat oil in 2-quart pan over medium heat. Add the onion. Cook stirring until onion is soft but not browned (3 to 5 minutes). Stir in the rice and turmeric. Cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.
 
 
 "Give us this day our daily bread." (Matthew 6:11)