Sancocho

2 tablespoons olive oil
5 garlic cloves, minced
1−1/2 pounds top round beef, cubed into 1−1/2−inch pieces
1/3 cup chopped yellow onions
1/3 cup chopped green pepper
1/3 cup chopped celery
1 teaspoon minced fresh ginger root
1 chili pepper; seeded and minced
5 sprigs of cilantro, chopped
1/4 teaspoon ground cumin
1 teaspoon pulverized rock salt
1/4 teaspoon ground white pepper
1/3 cup burgundy wine
4 medium tomatoes, cored and chopped
4 quarts beef stock
2 green bananas, peeled and slice 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 new potatoes, scrubbed clean and 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 clear. Fold in chopped pepper, celery, ginger root, chili pepper, cilantro, cumin, salt, white pepper, burgundy wine, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half.

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