Hervido de Res (Venezuelan Beef Soup)

🛒 Ingredients

• Beef stew meat 1500 g · 2700 kcal
• Yellow Onion 300 g · 120 kcal
• Garlic cloves 30 g · 45 kcal
• Red Bell Pepper 200 g · 62 kcal
• Potatoes 600 g · 462 kcal
• Yuca (Cassava) 500 g · 800 kcal
• Green Plantains 500 g · 610 kcal
• Carrots 200 g · 82 kcal
• Celery stalks 100 g · 16 kcal
• Fresh Corn on the Cob 300 g · 258 kcal
• Fresh Cilantro 30 g · 7 kcal
• Water 4000 g · 0 kcal

👨‍🍳 Instructions

1. Cut the beef into large chunks, season generously with salt and pepper, then brown in a large pot or Dutch oven over medium-high heat until well-sealed on all sides.
2. Remove the beef, then add chopped onion, garlic, and bell pepper to the pot, sautéing until softened and fragrant.
3. Return the beef to the pot, cover with water, bring to a boil, then reduce heat and simmer for 1 hour, skimming any foam that rises.
4. Add the yuca, plantains, and potatoes to the pot, continuing to simmer for 20 minutes until they begin to soften.
5. Finally, incorporate the carrots, celery, and corn on the cob, simmering for another 15-20 minutes or until all vegetables are tender.
6. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a lime wedge.