(Columbian beef and vegetable stew with fresh corn).

4 1/4 c. water, divided
1/4 c. instant minced onion
1/2 tsp. instant minced garlic
1/3 c. all-purpose flour
2 lbs. lean beef for stew, cut in 1 inch chunks
2 tbsp. olive oil
2/3 c. drained chopped canned tomatoes
2 tsp. salt
1 1/2 tsp. ground cumin
1 tsp. oregano leaves, crushed
1/4 tsp. ground turmeric
6 whole black peppercorns
1 bay leaf
1 tbsp. cider vinegar
1 lb. potatoes, peeled and cut in 1/2 by 1/4 inch pieces
2 c. carrots, peeled and cut in 1/2 by 1/4 inch pieces
1 1/4 c. celery, cut in 2 inch chunks
1 c. frozen peas, defrosted
4 ears sweet corn, cut in 2 inch lengths

In a custard cup, combine 1/4 cup water, onion and garlic; set aside to soften, about 10 minutes. Place flour in a large bowl; add beef and mix to coat lightly. In a Dutch oven or large saucepot, heat oil until hot; add about 1/3 of the floured beef; cook until brown on all sides, about 4 minutes. Remove from pan using a slotted spoon. Repeat until all of the beef is browned; set aside.

Add reserved onion and garlic mixture to the skillet; cook and stir until tender, 2 to 3 minutes. Add the reserved beef, tomatoes, salt, cumin, oregano, turmeric, black peppercorns and bay leaf. Slowly add remaining 4 cups of water and vinegar; bring to a boil.

Reduce heat and simmer, covered, until beef is almost tender, about 1 hour. Stir in potatoes, carrots and celery; simmer, covered, until vegetables are almost tender, about 15 minutes. Add peas and corn; simmer, covered, until all vegetables are tender, about 5 minutes. Remove bay leaf. Yield: 12 cups (6 to 8 portions).