Sancocho (Puerto Rican Beef Stew)

• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1-1/2 pounds Dakota Beef Certified Organic top round steak, cut into 2-inch cubes
• 1 medium onion, chopped
• 1 medium green bell pepper, seeded and chopped
• 2 stalks celery, chopped
• 1 teaspoon fresh ginger, minced
• 1 chili pepper; seeded and minced
• 1 tablespoon chopped cilantro
• 1/4 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup burgundy wine
• 4 medium tomatoes, cored and chopped
• 4 quarts beef stock
• 2 green bananas, peeled and sliced into 1-inch pieces
• 1 yellow plantain, peeled and sliced into 1/2-inch pieces
• 1 medium sweet potato (1/2 pound) diced into 1-inch pieces
• 1/2 pound butternut squash, peeled and cubed into 1-inch pieces
• 3 medium potatoes, quartered
• 1 large chayote, peeled, cored, and diced into 1-inch pieces
• 2 ears of white corn, cleaned and sliced into 6 parts each

In a preheated kettle 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. Fold in chopped pepper, celery, ginger, chili pepper, cilantro, cumin, salt, pepper, burgundy wine, tomatoes, and one quart of beef stock. Cook down until stock is reduced by half.

Stir beef, then fold in all the remaining ingredients and beef stock. Continue to cook until meat is tender and the vegetables soft.

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