Ingredients

• 3 tablespoons olive oil
• 1 large onion , chopped
• 5 cloves garlic , chopped
• 3 sprigs fresh cilantro , chopped
• 0.25 teaspoons ground white pepper
• 1 pinch dried oregano
• salt to taste
• 1.5 pounds beef stew meat , cut into small pieces
• 2 quartss water , or as needed
• ½ , 6.5 ounce
• 2 cubess beef bouillon
• 1 cup chopped fresh green beans , cut into 1 1/2-inch pieces
• 2 carrots , peeled and sliced
• 0.33 cups chopped celery
• 1 large chayote squash - peeled , cored, and sliced lengthwise
• 1 , 15.5 ounce
• 0.5 heads cabbage , chopped
• 1 green banana , peeled and sliced into 3/4-inch pieces
• 1 yellow plantain , peeled and cut into 1-inch pieces
• 5 large llautias , yautias
• 6 potatoes , peeled and quartered
• 0.5 cups chopped peeled pumpkin
• 2 earss fresh corn , sliced into 6 pieces each
• 0.33 cups chopped green bell pepper

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
4. 4 Pour enough water over meat mixture to fill the pot 3/4 full. Add tomato sauce and beef bouillon.
5. 5 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.
6. 6 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.

Nutrition per serving