Beef and root vegetables soup

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Ingredients

4 large potatoes, cut into fourths

1 large yam, cut into medium pieces

4 corn on the cob, cut in halves

1 small squash, cut into medium pieces

4 taro, cut into fourths lengthwise

4 medium sweet potatoes, cut into medium pieces

2 medium cassava, cut into 1 inch chunks

1 lb beef (flank or round beef for stewing, cut in 1 inch chunks)

2 tbsp vegetable oil for braising the beef

2 garlic cloves, peeled and crushed

½ tsp salt or to your taste

2 to 4 cups of water

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Chef Photos

Ajiaco – Cuba

Serves 3-4

Directions

1. Season the beef with salt and generously with garlic powder.

2. Peel and cut all the vegetables. Braise the beef with cloves of garlic in a large pot; then add water and cook for 10 to 15min.

3. Add all the other ingredients, add the rest of the water, cover, and simmer slowly over medium-low heat for 20 to 30 minutes, or until beef is tender.

4. Serve with fresh lime wedges in deep soup bowls.

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Beef and root vegetables soup

Ingredients

Chef Photos

Directions

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