Beef and Vegetable Soup (Cocido)

Ingredients

• 2 tablespoons achiote paste 
• 4 cups baking potato cubed peeled
• 14.5 ounce canned tomatoes diced with green chiles, undrained such as muir glen canned
• 2 cups carrots 
• 3 cups chayote squash cubed peeled
• 2 teaspoons chili powder 
• 28 ounce less-sodium chicken broth fat-free canned
• 4  garlic cloves minced
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 4 cups onion chopped
• 1.5 teaspoons salt 
• 2 pounds rump steak boneless trimmed cut into 1-inch pieces
• 1 tablespoon citrus champagne vinegar 

Equipment

• frying pan
• dutch oven

Directions

1. Combine first 7 ingredients, stirring with a fork until mixture resembles coarse meal; sprinkle 1 1/2 tablespoons achiote mixture evenly over beef, tossing to coat. Set remaining achiote mixture aside.
2. Heat oil in Dutch oven over medium-high heat.
3. Add beef mixture; cook 2 minutes, browning on all sides.
4. Remove beef from pan.
5. Add onion to pan; saut 3 minutes.
6. Add remaining achiote mixture; cook 2 minutes, stirring frequently. Return beef mixture to pan. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 35 minutes.
7. Add potato, chayote, and carrot; cover and simmer 35 minutes or until potato is tender.
8. Remove from heat. Stir in vinegar.