Serves 6-8. Cooking time: 1 hour

2	lbs	chuck pot roast, trimmed and cut into 1-inch cubes
1	tsp	garlic powder, divided in half
2	tsp	ground cumin, divided in half
6	tbsp	olive oil, divided in half
2		large onions, cut into 8 pieces each
5	cups	double-strength beef stock
3	cups	water
4		large garlic cloves, minced
9		red potatoes, scrubbed and halved
4	ears	sweet corn, cut into fourths
3		carrots, peeled and cut into 1-inch chunks
2		medium zucchini, cut into 1-inch pieces
1/2	cup	cilantro, coarsely chopped
1	tsp	salt
1/2	tsp	pepper

• Heat 3 tbsp oil in a large skillet. Stir-fry meat, garlic powder and cumin. Remove with slotted spoon to a 6-8 quart stock pot.
• Add onion to skillet with remaining 3 tbsp oil and saute until soft. Remove to stock pot.
• Add all remaining ingredients to stock pot. Bring to a boil. Cover, reduce heat and simmer 1 hour or longer.
• Serve with flour tortillas