Prep Time:
40 mins
Cook Time:
2 hrs 30 mins
Total Time:
3 hrs 10 mins
Servings:
12
Ingredients
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
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
Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
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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
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.
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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.
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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 |
