Savory Beef & Yuca Stew

Made with: Fresh Beef Stew Meat, Yuca (Fresh), College Inn Bone Broth, Green Plantains, and Gold Medal Flour

Ingredients:

  • 2 lbs fresh beef stew meat

  • 2 tbsp Gold Medal flour (for coating)

  • 2 tbsp Wesson cooking oil

  • 1 large yellow onion, diced

  • 3 cloves garlic, minced

  • 6 cups College Inn bone broth (beef or chicken)

  • 2 cups yuca, peeled and cut into chunks

  • 1 green plantain, sliced into rounds

  • 1 tsp Knorr bouillon (optional for flavor boost)

  • Salt, black pepper, and oregano to taste

  • Fresh cilantro for garnish

Directions:

  1. Brown the beef: Lightly coat the beef chunks with flour. Heat oil in a large pot, then brown the beef on all sides for 4–5 minutes. Remove and set aside.

  2. Build flavor: In the same pot, sauté onions and garlic until fragrant. Add a pinch of salt and oregano.

  3. Simmer: Return the beef to the pot, pour in bone broth, and bring to a boil. Reduce heat and simmer for 45–60 minutes until beef is tender.

  4. Add roots: Stir in the yuca and plantain slices. Simmer for another 25–30 minutes, until vegetables are soft and the broth thickens slightly.

  5. Season and serve: Adjust seasoning with Knorr bouillon, salt, and pepper. Garnish with chopped cilantro.

Serving Tip:
Pair it with Carolina long grain rice or King’s Hawaiian butter rolls to soak up that rich, hearty broth.