Stew

In a large pot put about 3 TBS of olive oil and brown onions and celery till they are slightly brown. 

In a separate bowl season meat pieces with black pepper, granulated garlic, toasted and pulverized camino and coriander and soy sauce.  Mix well and then add to the pot with the  already slightly browned onions and celery.  When the meat is slightly browned add 3 or 4 carrots (chopped), 1 cup of chopped fresh cilantro, fresh garlic and about 3 to 5 cups beef stock.  Cube up 2 or 3 potatoes and add after the stew has come to a boil and then reduced to a simmer for a few hours.

Meat – 2.5 LBS cubed

Potatoes – 3 cubed added after 3 hour simmer

Beef Stock – 4 or 5 cups

Olive oil – 3 TBS

Onion - 1 or 2 chopped

Cilantro – I used half a bunch or about 1 cup chopped

Celery - 5 stalks or so chopped

Carrots – 5 or so chopped added after meat is browned

Coriander – 2 TBS roasted and pulverized in a spice mill added to meat prior to browning

Camino – 2 TBS roasted and pulverized in a spice mill added to meat prior to browning
Black Pepper - 2 TBS
Salt - 1 TBS
Soy - 3 or 4 TBS added to the cubed meat and mixed well with spices 

Garlic – fresh (added when simmer begins) and granulated (added to meat) 

Bring the pot to a low boil and then cover the pot and simmer (low) a few hours then add potatoes and simmer for a few more hours.  After the potatoes have been in for a few hours open the pot and stir to make sure the potatoes are well cooked.  The liquid should be thickened by the potatoes.

As with any dish I prepare these days, I have to be keenly aware of sensitive pallets.  My youngest can detect any pepper.  If I was doing this just for me, I would cut up 4 or 5 fresh jalapenos and maybe a couple fresh serranos and throw them in with the carrots.

Enjoy ~