Beef Soup

Beef Stew


  • 2 pounds beef chuck, cut into 1-inch cubes
  • 10 cups water
  • 1 medium white onion
  • 4 garlic cloves
  • 1 corn on the cob, cut into 4 pieces
  • 1 chayote squash, cut in 2-inch strips
  • 1 celery stick, cut in 2-inch strips
  • 2 carrots, cut in 1-inch rounds
  • 1 zucchini, cut in 2-inch rounds
  • ½ head of cabbage, quartered
  • Salt to taste


  1. Combine water, beef chuck, onion, and garlic cloves in 8-quart Dutch Oven. Cover with the Redy-cook valve open and cook at medium-high until the valve whistles, in about 10 minutes.
  2. Reduce heat to low, degrease and remove garlic cloves. Add remaining ingredients, and cover with the valve open. Cook at medium-high until the valve whistles again, in about 10 minutes. Add salt to taste, stir and reduce heat to low.
  3. Cover with the valve closed and simmer for 20 minutes.
  4. Turn heat off and serve hot immediately.

Chef’s Tip: Serve with warm corn tortillas or tostadas, and garnish with avocado slices.