Ajiaco- Hangover Stew

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

1	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. Repeat with remaining meat. Pour out excess oil then return meat to pan.
2	Reduce heat to medium-low, add garlic, cumin, and oregano. Cook, stirring constantly, until fragrant, about 2 minutes. Add carrots. Cook for 5 minutes. Add onions. Cook, stirring, just until onions begin to soften, about 10 more minutes. Add 6 cups water. Simmer until meat is just tender, about 1 hour.
3	Add remaining ingredients except eggs. Continue simmering until potatoes are tender, for 20–25 minutes. Adjust seasoning.
4	Poach eggs in a separate pan. Combine vinegar, which helps the egg hold its shape, and 4 c. water in a saucepan. Simmer over medium heat. Crack each egg into a saucer, then slip 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.