Beef Stew

• 1 1/2 pounds beef top sirloin steak, cut into 1-inch cubes
• 4 cloves garlic, peeled
• 1/2 medium white onion, quartered
• Kosher salt
• 6 baby red potatoes, cut into 1/4-inch cubes
• 3 ears corn, cut into thirds
• 2 carrots, cut into 1-inch rounds
• 1 stalk celery, cut into 2-inch pieces
• 1 zucchini, cut into 2-inch chunks
• 3 kale leaves, stems discarded, leaves torn
• Lime wedges, for serving
• Hot sauce, for serving
• Warm corn tortillas, for serving
• Bread, for serving
• Chopped fresh cilantro, for garnish
• Chopped fresh parsley, for garnish

1. Combine the beef, garlic, onions and 12 cups of water in a large pot.
2. Sprinkle with salt and bring to a boil.
3. Reduce to a simmer, cover and simmer for 30 minutes.
4. Uncover the pot and skim off the foam and grease.
5. Add the potatoes, corn, carrots, celery and zucchini.
6. Cover and continue simmering for 30 more minutes.
7. Add the kale and simmer for 5 minutes.
8. Turn the heat off and serve with lime wedges, hot sauce, warm corn tortillas and bread.
9. Garnish with chopped cilantro and parsley.

beef top sirloin, garlic, white onion, kosher salt, baby red potatoes, corn, carrots, celery, zucchini, kale, lime wedges, sauce, corn tortillas, bread, fresh cilantro, fresh parsley

Taken from www.foodnetwork.com/recipes/marcela-valladolid/beef-stew.html (may not work)