Sancocho (Puerto Rican Beef Stew)

• 2 Tablespoons Olive Oil
• 5 cloves Garlic, Minced
• 1-1/2 pound Top Round Beef, Cut Into 1 Inch Cubes
• 1/3 cups Onions, Diced
• 1/3 cups Green Peppers Diced
• 5 sprigs Cilantro, Chopped
• 1 teaspoon Salt
• 1/4 teaspoons Ground Pepper
• 4 whole Tomatoes, Medium, Cored And Chopped
• 4 quarts Beef Stock, Divided
• 1 whole Green Plantain, Peeled And Cut
• 1 whole Yellow Plantain, Peeled And Cut
• 1 whole Sweet Potato, Medium, Peeled And Diced
• 1/2 pounds Butternut Squash, Peeled And Cubed Into 1 Inch Pieces
• 3 whole Potatoes, Medium, Peeled And Quarted
• 2 ears Yellow Corn, Cleaned And Cut Into 6 Parts

1. In a preheated dutch oven or heavy 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, ground pepper, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half, about 20 minutes.
2. Stir beef, then add in all the remaining ingredients and beef stock. Continue to cook until meat is tender and the vegetables are soft.

olive oil, garlic, beef, onions, green peppers, cilantro, salt, ubc, tomatoes, beef, green plantain, yellow plantain, sweet potato, butternut, potatoes

Taken from tastykitchen.com/recipes/soups/sancocho-puerto-rican-beef-stew/ (may not work)