3poundschuck roast trimmed and cut up into chunks OR buy a package of stew beef already cut up
3 - 4carrots - peeled and chopped or 1/2 pound or so of baby carrots
3 - 4ribs celery - choppeduse the celery top leaves too because they provide great flavor
1large sweet onionchopped
½medium head savoy cabbage - chopped
1tablespoonkosher salt to start then to YOUR taste.I usually start with 2 tablespoons which is ~2 teaspoons fine salt.
pepper - to YOUR taste.
3quartswater - or to cover**
3 - 4tablespoonslime juicejuice of 2 limes
1lime sliced into wedges for serving
In a large stockpot, over high heat, add the meat, carrots, celery and leaves, onion, savoy cabbage, yuca, salt, pepper, and water - go by the guidelines of 3 pounds of chuck 3 quarts of water or enough to cover.
Bring to a boil then lower heat and simmer on low for about 2 hours.
Add more salt and pepper to your liking. Don't be afraid to add salt. It brings out the flavor of the other ingredients.
Stir in the lime juice.
Serve with a wedge of lime.
*If yuca isn't available use russet potatoes, peeled and chopped. You may want to add the potatoes after about an hour of cooking as they will break apart unlike the yuca which holds its shape. If you are not concerned with the potatoes breaking apart then throw it in with other ingredients. It will make the soup thicker.**You may need to add more water depending on how much evaporates when simmering. If the soup is too watery, simply continue to simmer until some evaporates. If the soup is too thick, add more water.