A brothy, chunky soup with lots of meat and vegetables and a bit of spice for added kick.
2 tablespoons vegetable oil
2 pounds sirloin steak, cut into 3/4-inch dice
3 potatoes, peeled and cut into 1-inch dice
1 onion, sliced
3 jalapeño chiles, seeded and minced
3 cloves garlic, crushed
1 1/2 teaspoons salt
6 cups water
- Heat a large, heavy pot over medium-high heat. Add oil and heat until hot, but not smoking. Add meat and brown on all sides.
- Stir in potatoes, onion, jalapeños, garlic and salt and mix well. Pour in water and bring to a boil, scraping the bottom of any browned bits. Reduce heat and simmer, partially covered, until vegetables and meat are tender, about 1 hour.
- Serve warm.
Makes 6 servings.