Portion Size: 1 cup

Ingredients: Yields:  8 servings

Ingredients	Notes:
½  lbs. Beef (sirloin or chuck), cubed
2 tablespoons oil
1/2 teaspoon salt
1/2 cup  finely chopped onion	Washed, peeled and finely chopped
½ cup finely chopped carrot	Washed, peeled and finely chopped
½ cup sweet corn (frozen)	Washed, trimmed and finely chopped
½ cup  chopped potatoes	Washed, peeled and chopped
1 teaspoon marjoram
6 cups reduced sodium beef broth
1 cup no added salt canned diced tomatoes
1 tablespoon dried cilantro
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon cumin

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Season beef cubes with salt and pepper. Sauté until brown. Add broth and bring to boil. Reduce heat. Simmer for 45-60 minutes until beef is tender.
3	Add remaining ingredients and bring to a boil
4	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 25 to 30 minutes.	Cook until internal temperature reaches 165°F.