Olla De Carne | FoodieAtlas

Ingredients

2 lbs beef shank or chuck, cut into large chunks
8 cups beef broth or water
2 cloves garlic, minced
1 large onion, chopped
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
1 green bell pepper, chopped
1 cup green beans, trimmed and cut into 1-inch pieces
1 plantain, peeled and sliced
1 small corn on the cob, cut into chunks
1 cup yuca (cassava), peeled and cut into chunks
1 teaspoon ground cumin
1 teaspoon paprika
1 bay leaf
Salt and pepper to taste
1/2 cup fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Instructions

Cook the Beef

In a large pot or Dutch oven, add the beef chunks and cover with beef broth or water.

Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 1.5-2 hours, or until the beef is tender and easily shreds.

Prepare the Vegetables

While the beef is cooking, prepare the vegetables. Peel and chop the carrots, potatoes, and plantain. Cut the green beans, corn, and yuca into pieces.

Add Vegetables and Seasoning

After the beef has cooked for 1.5-2 hours, add the minced garlic, chopped onion, carrots, potatoes, green bell pepper, green beans, plantain, corn, and yuca to the pot.

Stir in the ground cumin, paprika, bay leaf, salt, and pepper.

Continue to simmer for another 30-45 minutes, or until all the vegetables are tender.

Finish and Serve

Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.

Ladle the soup into bowls and garnish with fresh cilantro.