Recipe courtesy of Nicolas Stavrou, Catering by Nicolas.Yield is 4 servings.
First, bring a large pot of water to a boil on high heat.
Add the beef chunks and the bay leaves.
Boil for 5 minutes and drain, discarding the cooking water and bay leaves.
Rinse the boiled beef with cold water and cool.
Cut the beef chunks into bite-size pieces.
Put 6 cups fresh cold water in the same pot and add the beef, potatoes, onions, garlic, ginger, cinnamon stick and salt.
Bring to a boil on high heat, reduce the heat to medium, and let simmer vigorously for 30 minutes.
Add the carrots, parsley and cinnamon powder.
Continue to let simmer vigorously for another 15 minutes.
Add the tomatoes, peas, corn and broken spaghettini, reduce the heat to low and simmer 15 minutes.
Finally, add the cilantro leaves and the olive oil.
Stir well and turn the heat off.
Let it sit on the cook top covered for 10 minutes.