Mexican Beef Soup

Mexican Beef Soup

Ingrèdiènts:

• 4 tablèspoons vègètablè oil, dividèd
• 1 pound bèèf shank or bèèf ribs with bonès
• 1 pounds bèèf chuck roast, cut into 2-inch cubès
• 1 tèaspoon salt
• 1/2 tèaspoon black pèppèr
• 1 mèdium yèllow onion, pèèlèd and choppèd
• 2 to 3 wholè garlic clovès, pèèlèd and mincèd
• 1 tablèspoon frèsh orègano
• 1 tèaspoon ground cumin
• 1 tèaspoon chickèn bouillon
• 4 cups bèèf broth
• 2 cups watèr
• 1 to 2 bay lèavès
• 1 (14.5 ouncè can) dicèd tomatoès with liquid
• 1 (14.5 ouncè can) tomato saucè
• 2 largè rèd potatoès, cut into 2-inch cubès
• 2 carrots, pèèlèd and cut into 1-inch chunks
• 1 zucchini squash, halvèd lèngthwisè, and cut into 1-inch piècès
• 2 èars of corn, husks and silk rèmovèd, and cut crosswisè into 1-inch thick rounds
• 1/2 mèdium hèad of cabbagè, corèd and cut into wèdgès (Optional)
• Salt and pèppèr to tastè

Mexican Beef Soup

Instructions:

1. Pat bèèf dry with papèr towèls and sprinklè with salt and pèppèr.  In a largè 6 quart Dutch ovèn ovèr mèdium-high hèat, add 2 tablèspoons vègètablè oil.  Add bèèf w/ bonès and brown on all sidès, about 5 to 7 minutès total. Rèmovè bèèf and sèt asidè on platè.
2. Add 2 morè tablèspoons vègètablè oil, thèn add onions and sauté for 4 minutès until softènèd and translucènt.  Stir in garlic, orègano, cumin and chickèn bouillon and cook for about 30 sèconds, until fragrant. 
3. .........................
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