Ingredients:

2 lb Lean, boneless beef chuck in 1 1/2 inch cubes
1 lg Onion, thinly sliced
1 c Celery, thinly sliced
3 Cloves garlic, minced
1 Dry bay leaf
1 lg Red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 c Water
2 Cans (about 14 1/2 oz.@) Beef broth

Yellow Rice
1 lg Ear corn, cut into 3/4 inch thick slices
4 c Coarsely shredded cabbage
1/3 c Lightly packed cilantro leaves
Salt and pepper

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

Directions:

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 turmeric 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.

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 crock pot, combine onion, celery, garlic, bay leaf and bell pepper.Transfer browned beef to crock pot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crock pot. 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.