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Ingredients:

500g Beef (bone-in cuts like shank or ribs work best)
750g onions, chopped
3 Garlic cloves, minced
2 Carrots, sliced
2 Potatoes, peeled and cubed
1 sweet potato, peeled and cubed
500g cassava, peeled and cubed
2 Plantains, peeled and cut into chunks
2 ears of maize, cut into thirds
1 chayote squash, peeled and cubed
1 Celery stick, chopped
1 Bell pepper, chopped
2 Tomatoes, chopped
1 bunch Fresh coriander
1 tsp ground Cumin
1 tsp dried Oregano, crumbled
Salt and freshly-ground black pepper, to taste
oil for frying

Method:

Place a large pot over medium high heat, add some oil and use to fry the onion and garlic for about 5 minutes.

Add the beef to the pan and brown it on all sides. Season with the cumin, oregano, salt, and black pepper. Don't skip this initial step; it's crucial for building flavour in the stew.

Once the beef is browned, add enough water to cover it by 5cm. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours or until the meat becomes tender.

After the meat has simmered for a while, add in the carrots, potatoes, sweet potato, cassava, plantains, corn, chayote squash, celery, and bell pepper. Continue to cook until the vegetables are tender (about 30-45 minutes).

Finally add the tomatoes and fresh coriander (best in a bundle). Simmer for an additional 10-15 minutes.

Taste and adjust the seasoning with more salt and black pepper if needed. Remove the coriander bundle.

Serve hot, garnished with fresh coriander leaves. It's customary to serve Olla de Carne with an accompaniment of white rice and tortillas.