Beef Pabellón Criollo Stew
A classic Venezuelan stew made with slow-cooked beef, plantains, and yuca. Serve with rice and fried eggs for a hearty meal.
Ingredients
- ●1 pound Beef brisketCut into 2-inch cubes
- ●2 medium PlantainsSliced into rounds
- ●1 medium YucaCut into 2-inch pieces
- ●1 medium OnionsChopped
- ●3 cloves GarlicMinced
- ●2 tablespoons Tomato paste
- ●2 cups Beef broth
- ●1 tablespoon Worcestershire sauce
- ●1 tablespoon Soy sauce
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef cubes on all sides, about 5 minutes. Remove from pot and set aside.
- 3
Add more oil if necessary, then sauté the onions and garlic until softened, about 5 minutes.
- 4
Add the tomato paste and cook for 1 minute, stirring constantly.
- 5
Add the beef broth, Worcestershire sauce, and soy sauce. Stir to combine.
- 6
Return the browned beef to the pot and bring to a boil.
- 7
Reduce heat to low and simmer, covered, for 2 1/2 hours, or until the beef is tender.
- 8
Add the sliced plantains and yuca to the pot and continue to simmer for another 30 minutes.
- 9
Season with salt and black pepper to taste.
- 10
Serve hot, garnished with chopped fresh cilantro if desired.