Ingredients:
- 2 lbs beef (or chicken, pork, or a mix), cut into chunks
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 1 large carrot, sliced
- 2 ears of corn, cut into rounds
- 2 green plantains, peeled and sliced into thick pieces
- 1 yuca (cassava) root, peeled and chopped
- 2 potatoes, peeled and cubed
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp oregano
- 8 cups chicken or beef broth
- ½ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions:
1. Sear the Meat:
- Heat vegetable oil in a large pot over medium-high heat.
- Add the meat and sear until browned on all sides. Remove and set aside.
2. Sauté the Aromatics:
- Add the onion, garlic, and bell pepper to the pot. Sauté until fragrant.
- Stir in the tomato paste, cumin, and oregano.
3. Build the Stew:
- Return the meat to the pot and pour in the broth. Bring to a boil.
- Add the carrots, corn, plantains, yuca, and potatoes. Reduce heat and simmer for 1.5-2 hours, or until the meat and vegetables are tender.
4. Final Touches:
- Stir in fresh cilantro and season with salt and pepper to taste.
5. Serve:
Serve hot with a side of white rice, avocado slices, and lime wedges.
