- 2 Tbs olive oil
- 5 garlic cloves, minced
- 1½ lbs top round beef, cubed into 1inch pieces
- ⅓ cup yellow onions, chopped
- ⅓ cup green pepper, chopped
- 5 sprigs of cilantro, chopped
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 quarts beef stock
- 1 green plantain, peeled and slice into 1-inch pieces
- 1 yellow plantain, peeled and sliced into ½ inch pieces
- 1 medium sweet potato, diced into 1-inch pieces
- 1 medium yucca, diced into 1 inch pieces
- ½ lb butternut squash, peeled and cubed into 1-inch pieces
- 3 medium new potatoes, peeled and quartered
- 2 ears of yellow corn, cleaned and sliced into 6 parts each
- In a preheated dutch oven or heavy pot over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to caramelize. Add in chopped pepper, cilantro, salt, pepper, and 1 quart of beef stock. Cook down until stock is reduced by half about 20 minutes.
- Stir beef, then add all the remaining vegetables and remaining beef stock. Bring to a boil. Lower to a simmer and cover for 30 minutes. Uncover and simmer for 20 - 30 minutes or until stock has reduced some and meat is tender and the vegetables are soft. Serve
Source: The Noshery
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