Puerto Rican Beef Stew (Sancocho)

This hardy soup is one of my daughter Brittany's favorite she will come over running as soon as she knew I was making it. I always try to have one or two large ripe avocados to eat with the sancocho.

• 2 Tbs olive oil
• 5 garlic cloves, minced
• 1-1/2 lbs top round beef, cubed into 1-1/2-inch pieces
• 1/3 cup yellow onions, chopped
• 1/3 cup green pepper, chopped
• 5 sprigs of cilantro, chopped
• 1 ¼  teaspoon salt
• 1/4 teaspoon ground black pepper
• ½ lb yucca and ½ of malanga lila
•  4 ¼  quarts beef stock or chicken stock
• 2  green plantain, peeled and slice into 1-inch pieces
• 1 yellow plantain, peeled and sliced into 1/2-inch pieces
• 2 green bananas peeled and sliced into 1/2-inch pieces 
• 1 medium sweet potato, diced into 1-inch pieces
• 1/2 pound butternut squash, peeled and cubed into 1-inch pieces
• 3 medium new potatoes, peeled and quartered
• 2 ears of yellow corn, cleaned and sliced into 6 parts each

Directions

In a preheated large soup pot over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to caramelize. Add in chopped pepper, cilantro, salt, pepper, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half about 20 minutes.

Stir beef, then add in all the remaining vegetables and beef stock add some water if need it to cover vegetables. Continue to cook until meat is tender and the vegetables are soft, taste for salt and adjust if need it. Serve on a soup plate and top with some rice for a hardy meal or just enjoy as a soup I like a big piece of ripe avocado in it for an extra treat. So good.