Recipe(tried): Ajiaco (Hangover Stew)

This stew is extremely similar to Sancocho, but is more American Style (A la Americaine)

Ajiaco (Hangover Stew)
SERVES 6 - 8
This restorative stew, so brothy that it's almost a soup, is enjoyed in small towns throughout Chile-where it is often served on Mondays as a means of using up leftovers from the traditional Sunday barbecue (as well as recovering from that celebratory repast's effects).

2 lbs. flank steak, cut across the grain into 2'' strips
Salt and freshly ground black pepper
2 tbsp. vegetable oil
4 cloves garlic, peeled and minced
1/2 tsp. ground cumin
1 tsp. dried oregano
2 medium carrots, peeled and diced
2 medium yellow onions, peeled and thinly sliced
2 russet potatoes, peeled and cut into thick sticks
1/4 lb. string beans, trimmed and cut in 2'' pieces
1 cup fresh or frozen peas
1 tbsp. coarsely chopped celery leaves
1 tbsp. coarsely chopped fresh parsley
1 tbsp. coarsely chopped fresh cilantro
2 tbsp. white vinegar
6-8 eggs

Generously season meat with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add half the meat and brown, turning once, about 3 minutes per side. Remove and repeat with remaining meat. Pour out excess oil (leave only a thin film on bottom of pan) then return meat. Reduce heat to medium-low, add garlic, cumin, and oregano, and cook, stirring constantly, until fragrant, about 2 minutes. Add carrots and cook for 5 minutes. Add onions and cook, stirring, just until onions begin to soften, about 10 more minutes. Pour in 6 cups water and simmer until meat is just tender, about 1 hour. Add potatoes, beans, peas, celery, parsley, and cilantro to meat mixture. Continue simmering until potatoes are tender, for 20-25 minutes. Adjust seasoning. Although eggs can be poached directly in the stew, it is easier-and much less messy-to poach them separately. Combine vinegar, which helps the egg hold its shape, and 4 cups water in a saucepan. Bring to a simmer over medium heat. Crack each egg into a saucer, then carefully slip egg into simmering water. Cook eggs in batches, just until whites are firm, about 5 minutes. Remove with a slotted spoon. To serve, ladle stew into individual bowls and top each with 1 poached egg.