Ingredients

Instructions

1. 1

   In a large heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef chunks and sear until browned on all sides.

2. 2

   Add the diced onion, green pepper, celery, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables soften and become aromatic.

3. 3

   Pour in the water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 60 minutes, or until the beef is tender. Skim off any foam that rises to the top.

4. 4

   Add the corn rounds and yuca chunks to the pot. Simmer for 15 minutes, as these take longer to cook than the softer vegetables.

5. 5

   Add the potatoes and butternut squash (pumpkin). Cook for an additional 15-20 minutes until all vegetables are fork-tender but not falling apart.

6. 6

   Stir in half of the chopped fresh cilantro and season generously with salt and pepper to taste.

7. 7

   Remove the pot from heat and let the soup rest for 5 minutes. Serve hot, garnished with the remaining fresh cilantro.