Cooking Times

30 min
Prep Time
90 min
Cook Time
120 min
Total Time

Ingredients (14 items)

1.00 kg Beef
chuck or brisket, cut into 2-inch pieces
2.00 large Yukon Gold potatoes
peeled and quartered
2.00 large Corn cobs
cut into 2-inch rounds
1.00 cup Long-grain rice
rinsed
2.00 large Carrots
peeled and cut into 2-inch chunks
1.00 large Yellow onion
roughly chopped
4.00 cloves Garlic
minced
2.00 cups Butternut squash
peeled and cut into 2-inch pieces
1.00 cup Fresh cilantro
chopped, divided
2.00 Bay leaves
dried
1.00 tsp Ground cumin
2.00 tsp Salt
divided
1.00 tsp Black pepper
freshly ground
10.00 cups Water
or beef broth for richer flavor

Instructions (10 steps)

1
Season beef pieces with 1 tsp salt and pepper
2
In a large pot, combine beef, onion, garlic, bay leaves, and water
3
Bring to a boil, then reduce heat and simmer until meat is tender
60 minutes
4
Add potatoes, carrots, and cumin
5
Simmer until potatoes are almost tender
15 minutes
6
Add corn and squash
7
Cook until all vegetables are tender
10 minutes
8
Meanwhile, cook rice in a separate pot according to package instructions
20 minutes
9
Add half the cilantro and remaining salt
10
Serve hot with rice and garnish with remaining cilantro