Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 tablespoons olive oil
- 5 cloves (finely minced)
- 1 1-1/2 pounds top round beef cubed
- 1/3 cup chopped yellow onions
- 1/3 cup chopped green pepper
- 1/3 cup chopped celery
- 5 sprigs of cilantro chopped
- 1 teaspoon salt
- 0.25 teaspoon fresh cracked black pepper
- 4 medium tomatoes (cored and chopped)
- 4 quarts beef stock
- 2 green bananas (sliced into 1-inch pieces)
- 1 yellow plantain (sliced into 1-inch pieces)
- 1 medium Sweet Potato (diced into 1-inch pieces)
- 0.5 pound butternut squash (peeled and cubed into 1-inch pie
- 3 medium new potatoes quartered
- 2 ears of white corn (cleaned and sliced into 6 parts)
Preparation
In a large pot over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions become translucent. Fold in chopped pepper, celery, cilantro, salt, pepper, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half.
Stir beef, then fold in all the remaining vegetables and beef stock. Continue to cook until meat is tender and the vegetables soft about 30-40 minutes.
