Ingredients
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3 tablespoons olive oil
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1 large onion, chopped
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5 cloves garlic, chopped
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3 sprigs fresh cilantro, chopped
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¼ teaspoon ground white pepper
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1 pinch dried oregano
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salt to taste
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1 ½ pounds beef stew meat, cut into small pieces
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2 quarts water, or as needed
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½ (6.5 ounce) can tomato sauce
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2 cubes beef bouillon
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1 cup chopped fresh green beans, cut into 1 1/2-inch pieces
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2 carrots, peeled and sliced
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⅓ cup chopped celery
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1 large chayote squash - peeled, cored, and sliced lengthwise
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1 (15.5 ounce) can small white beans, rinsed and drained
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½ head cabbage, chopped
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1 green banana, peeled and sliced into 3/4-inch pieces
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1 yellow plantain, peeled and cut into 1-inch pieces
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5 large llautias (yautias), peeled and quartered
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6 potatoes, peeled and quartered
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½ cup chopped peeled pumpkin
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2 ears fresh corn, sliced into 6 pieces each
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⅓ cup chopped green bell pepper
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Heat olive oil in a large pot over medium-low heat. Add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes.
Dotdash Meredith Food Studios
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Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
Dotdash Meredith Food Studios
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Pour enough water over meat mixture to fill the pot 3/4 full. Add tomato sauce and beef bouillon.
Dotdash Meredith Food Studios
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Stir in the remaining ingredients, one at a time, cooking slightly after each addition in the following order: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper.
Dotdash Meredith Food Studios
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Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.
Dotdash Meredith Food Studios
Cook’s Note
Many of the vegetables called for can be found in international markets. Several have alternative names. Llautia may be yautia or malanga. Chayote is a type of squash. Ñame is a popular Puerto Rican root vegetable and can be used in place of one of the potatoes.
Some cooks now add ginger root, chile pepper, cumin, and other ingredients, but I believe it destroys the original rich natural vegetable taste.
Nutrition Facts (per serving)
| 424 | Calories |
| 8g | Fat |
| 74g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 424 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 2g | 10% |
| Cholesterol 30mg | 10% |
| Sodium 276mg | 12% |
| Total Carbohydrate 74g | 27% |
| Dietary Fiber 10g | 34% |
| Total Sugars 8g | |
| Protein 19g | 39% |
| Vitamin C 59mg | 66% |
| Calcium 94mg | 7% |
| Iron 5mg | 28% |
| Potassium 1874mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
