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Make achiote paste substitute. Mix into a paste the following: 2 T. vinegar, 3 T. paprika, 1 ½ t. dry oregano leaves, 1 t. chopped garlic, ½ t. ground cumin, 1 t. ground cloves, and a pinch of salt. Set aside 2 T. for this recipe and store the rest in an airtight container in the refrigerator.
Mix together the first 6 ingredients (achiote paste substitute through garlic). Rub about 1 T. over the pieces of meat, setting the rest of the mixture aside to add to the pot.
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add seasoned beef, browning on all sides, about 2 minutes. Remove beef from pan. Add onions, and saute for about 3 minutes. Add remaining achiote paste mixture, and cook 2 minutes, stirring frequently.
Return beef to pan. Stir in broth and tomatoes and bring to a boil. Cover, reduce heat, and simmer for 35 minutes.
Add potatoes, summer squash, and carrot. Cover and simmer for about 30 minutes more.
Serve with cornbread.