Mexican Beef-Vegetable Soup

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2 pounds brisket, cut into 2-inch chunks

1/4 cup flour

1 tablespoon oil

1 onion, roughly chopped

3 cups water

To Finish

8 cups water, or broth of choice

2 whole dried red chiles (California or New Mexican)

1/2 cup chopped onion

1 tablespoon minced garlic

1 stalk celery with leaves, diced

1 cup canned chopped tomatoes

2 carrots, peeled and cut into chunks

1 cup chopped turnip

1 1/2 cups cooked garbanzo beans (canned OK)

8 ounces bow tie pasta

1/4 pound chorizo, casings removed, diced or crumbled, then sauteed and drained (optional but great)

Chopped parsley for garnish

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