• 2 pounds lean stew meat (about 2 inch cubes) marinated overnight in salt, pepper, garlic powder, cumin and olive oil
• 1 16 ounce can of beef broth
• 1 medium onion, browned
• 3 carrots, peeled and cut into chunks
• 4 small golden potatoes
• 1 large bag of mixed frozen vegetables

Sauté the onions in olive oil until they begin to caramelize. Add carrot, lower the heat, and let them mingle for a while. In the large stew pot, heat a small amount of oil, toss in the beef, browning the outsides. Add onion and carrot. Slowly sprinkle in about 3/4 cup of baking powder as a thickening agent. Reduce heat to low, add beef stock, half of the potatoes, and frozen veggies.

Cook for about 4 hours, add the remaining potatoes, and cook for another 45 minutes.