Vanadium

• 2 pounds beef stew meat, cut into 1 inch cubes
• 2 Tbsp cooking oil
• 2 1/2 cups water
• 1 can (310ml) of condensed beef broth
• 2 bay leaves
• 2 tsp oregano flakes
• 2 tsp coriander (dried cilantro)
• 1 1/2 tsp salt
• 1 tsp cumin
• 1/4 tsp pepper
• 1 clove garlic, minced
• 3/4 cup cold water
• 1/2 cup all-purpose flour
• 3 medium sweet potatoes, peeled and cubed (about 3 cups)
• 2 medium tomatoes, peeled and quartered
• 1 medium onion, cut into wedges
• 1 medium green pepper, sliced
• 1/2 small head of cabbage, cut into wedges

Ed's adaptations

Replace the vegetables above with these:

• Carrots
• Peas
• Celery
• Crushed canned tomatoes
• Onions

1. In 4 1/2 quart Dutch oven, brown the meat, half at a time, in hot oil. Then return all the meat to the pan.
2. Add the 2 1/2 cups water, the condensed beef broth, bay leaces, oregano, coriander, salt, cumin, pepper, and garlic.
3. Bring to boild.
4. Reduce heat; cover and simmer for 1 1/4 hours, or until the meat is nearly tender.
5. Remove the bay leaves, and skim off the fat.
6. Blend together the 3/4 cup cold water and flour, and stir into the meat mixture.
7. Cook and stir until thickened and bubbly.
8. Stir in the sweet potatoes, tomatoes, onion, and green pepper, and arrange the cabbage on top.
9. Cover and simmer about 20 minutes or until the meat and vegetables are all tender.

Serves 8.

Ed's adaptations

I use the base and spices. Blend onions and garlic. Add carrots and potatoes first. Add frozen beans a bit later. Frozen peas and canned corn near end.  I blend crushed canned tomatoes.