Trail Blazin' Beef Soup Soups, Stews & Chilis

Ingredients

• 2 lbs. chuck roast, trimmed and cut into 1-inch cubes
• 1 tsp. garlic powder
• 2 tsp. ground cumin
• 6 Tbsp. olive oil, divided
• 2 large onions, cut in 8 pieces each
• 5 cups double-strength beef stock
• 3 cups water
• 4 large cloves garlic, minced
• 9 red potatoes, scrubbed and cut in half
• 4 ears corn, cut into fourths
• 3 carrots, peeled and cut into 1 inch chunks
• 2 medium zucchini, cut into 1 inch pieces
• 1/2 cup cilantro, coarsely chopped
• 1 tsp. salt
• 1/2 tsp. pepper

Instructions

Season meat with garlic powder and cumin.

Heat 3 Tbsp. oil in large skillet. Stir-fry meat in batches. Remove with slotted spoon to a 6-8 quart stock pot.

Add onion to skillet with remaining 3 Tbsp. oil and saute until soft. Remove to stock pot.

Add all remaining ingredients to stock pot. Bring to a boil. Cover, reduce heat and simmer 1 hour or longer.

Tips from Our Cook

You may substitute top round, bottom round, or shoulder roast for the chuck roast. Stir-fry meat in batches to brown properly.