Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Yield: 6 servings
2 lb Lean, boneless beef chuck in 1 1/2 inch cubes
1 lg Onion, thinly sliced
1 c Celery, thinly sliced
3 Cloves garlic, minced
1 Dry bay leaf
1 lg Red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 c Water
2 Cans (about 14 1/2 oz.@) Beef broth
***YELLOW RICE***
1 lg Ear corn, cut into 3/4 inch thick slices
4 c Coarsely shredded cabbage
1/3 c Lightly packed cilantro leaves
Salt and pepper
THE SOUP: Arrange beef cubes slightly apart in a single layer in a
shallow baking pan. Bake in a 500 oven until well browned (about 20
minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine
onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef
to crockpot. Pour a little of the water into baking pan, stirring to
dissolve drippings and pour into crockpot. Add broth and remaining
water. Cover and cook on low about 8 hours. About 15 minutes before
beef is done, prepare Yellow Rice. While rice is cooking, increase
cooker setting to high; add corn. Cover; cook for 5 minutes. Add
cabbage; cover and cook until cabbage is bright green, 8 to 10 more
minutes. Stir in cilantro; season with salt and pepper. Ladle soup into
wide, shallow bowls; add a scoop of rice to each.
THE RICE:
1 tablespoon salad oil
1 small onion, finely chopped
1 cup long-grain white rice
1/4 teaspoon ground turmeric
1 3/4 cups water
Heat oil in 2-quart pan over medium heat. Add the onion; cook,
stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the
rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour
in the water and reduce heat to low and cook until rice is tender, about
20 minutes.

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