Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pound         Lean -- boneless beef chuck - 1 1/2 inch cubes
   1      medium        Onion -- thinly sliced
   1      cup           Celery -- thinly sliced
   3      Cloves        garlic -- minced
   1                    Dry bay leaf
   1      medium        Red bell pepper -- seeded and Cut into thin strips
   1 1/2  cup           Water
  29      ounces        Beef broth
                        ***YELLOW RICE***
   1      grams         Ear corn -- cut into 3/4 inch thick slices
   4      cup           Coarsely shredded cabbage
  13      cup           Lightly packed cilantro Leaves
                        Salt and pepper

Preparation:

THE SOUP Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each. THE RICE 1 tablespoon salad oil 1 small onion, finely chopped 1 cup long-grain white rice 1/4 teaspoon ground turmeric 1 3/4 cups water Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.