Olla de carne – beef and root vegetable soup

Ingredients

• 1 kg beef chuck, in large pieces
• 400 g potatoes
• 400 g peeled cassava
• 300 g sweet potato
• 2 carrots
• 2 corn cobs, in pieces
• 1 onion, halved
• 3 garlic cloves
• 1 celery stalk
• 2 l water
• 1 bunch coriander
• salt and pepper

Method

1. 1Gently simmer beef with onion, garlic, celery and 2 l water for 2–2½ hours until tender. Skim if needed.
2. 2Remove the tough central cassava fibre, cut into pieces and boil separately in plenty of water until completely tender, about 25–35 minutes. Discard cooking water.
3. 3Cut other vegetables into large pieces. Add potatoes, sweet potato, carrots and corn to the beef pot and cook for 20–25 minutes until tender.
4. 4Add cooked cassava and coriander, heat through and season with salt and pepper.