Rio Grande Stew

• 2 lb. beef stew or short ribs
• 4 c. water
• 1 c. chopped celery
• 1 c. chopped onion
• 1 1/2 Tbsp. dried oregano
• 2 Tbsp. ground cumin
• 2 tsp. salt
• 3 ears corn, cut in 2-inch pieces
• 1 (15 oz.) can garbanzo beans with liquid
• 2 Tbsp. oil
• 1 (10 oz.) can condensed beef broth
• 4 or more cloves garlic
• 2 Tbsp. ground coriander
• 3 bay leaves
• 1 bag carrots, cut in chunks
• 1 large head cabbage, cut into 8 wedges

1. Brown meat in a heavy pan.
2. Add first 10 ingredients.
3. Bring to a boil; cook until almost tender.
4. Skim off fat.
5. Stir in carrots, corn and undrained beans; arrange cabbage wedges on top. Simmer for 20 to 30 minutes.
6. Season to taste with additional salt and pepper, or any of the listed spices.
7. Serve with salsa.

beef stew, water, celery, onion, oregano, ground cumin, salt, corn, garbanzo beans, oil, condensed beef broth, garlic, ground coriander, bay leaves, carrots, head cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=892542 (may not work)