2	lbs. chuck roast, trimmed and cut into 1-inch cubes
1	tsp. garlic powder
2	tsp. ground cumin
6	Tbsp. olive oil, divided
2	large onions, cut in 8 pieces each
5	cups double-strength beef stock
3	cups water
4	large cloves garlic, minced
9	red potatoes, scrubbed and cut in half
4	ears corn, cut into fourths
3	carrots, peeled and cut into 1 inch chunks
2	medium zucchini, cut into 1 inch pieces
1/2	cup cilantro, coarsely chopped
1	tsp. salt
1/2	tsp. pepper