Rio Grande Stew - cooking recipe

Ingredients

2 lb. beef stew or short ribs
4 c. water
1 c. chopped celery
1 c. chopped onion
1 1/2 Tbsp. dried oregano
2 Tbsp. ground cumin
2 tsp. salt
3 ears corn, cut in 2-inch pieces
1 (15 oz.) can garbanzo beans with liquid
2 Tbsp. oil
1 (10 oz.) can condensed beef broth
4 or more cloves garlic
2 Tbsp. ground coriander
3 bay leaves
1 bag carrots, cut in chunks
1 large head cabbage, cut into 8 wedges

Preparation

Brown meat in a heavy pan.
Add first 10 ingredients.
Bring to a boil; cook until almost tender.
Skim off fat.
Stir in carrots, corn and undrained beans; arrange cabbage wedges on top. Simmer for 20 to 30 minutes.
Season to taste with additional salt and pepper, or any of the listed spices.
Serve with salsa.