Olla de Carne

Method

Heat olive oil in a large pot and brown the beef cubes on all sides, then remove and set aside. In the same pot, sauté the halved onion and crushed garlic until fragrant, about 2 minutes. Return the beef to the pot, pour in the stock, and bring to a boil, then reduce heat and simmer for 45 minutes until the beef is tender. Add the potatoes, yams, and carrots, simmering for 15 minutes, then add the plantain, courgette, and chayote squash along with the fresh coriander bunch. Continue cooking for another 15-20 minutes until all vegetables are tender. Season generously with salt and black pepper to taste, remove the coriander bunch and onion, and serve hot in bowls with the cooking broth.