1. Prepare the Ingredients:

• Start by prepping all the vegetables: peel and chop the carrots, potatoes, yuca, and plantains into large chunks. If using corn on the cob, cut each ear into thirds. Peel and cut the butternut squash (if using) into large cubes.
• Chop the onion and mince the garlic.

2. Sear the Beef:

• Heat the vegetable oil or olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
• Add the beef shank (or stew meat) in batches, searing the meat for about 2-3 minutes per side, or until browned. This helps to lock in the flavors.
• Once the beef is browned, remove it from the pot and set it aside.

3. Sauté the Aromatics:

• In the same pot, reduce the heat to medium and add the chopped onion. Sauté for about 3-4 minutes, or until the onion becomes soft and translucent.
• Add the minced garlic and sauté for an additional 1 minute, being careful not to burn it.

4. Add the Broth and Spices:

• Return the seared beef to the pot and add the beef broth (or water and beef bouillon cubes). Stir to combine.
• Add the dried oregano, ground cumin (if using), and bay leaf. Season with salt and black pepper to taste.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, allowing the beef to become tender.

5. Add the Vegetables:

• After the beef has simmered, add the prepared carrots, potatoes, yuca, plantains, and butternut squash (if using) to the pot.
• Stir gently to combine, then cover the pot and continue to simmer for an additional 30-40 minutes until the vegetables are tender and the beef is fully cooked through.
• Add the corn on the cob during the last 20 minutes of cooking, so it cooks but doesn’t become too soft.

6. Adjust Seasoning:

• Once the vegetables are tender and the beef is fully cooked, taste the broth and adjust the seasoning with more salt and pepper if needed. You can also add a pinch more oregano or cumin if you like a stronger flavor.

7. Serve:

• Remove the bay leaf from the pot.
• Ladle the soup into bowls, making sure to include plenty of beef and vegetables in each serving.
• Garnish with fresh cilantro and a lime wedge on the side for extra zest (optional).
• Rice can be served on the side, as it’s common to add rice to the stew or serve it as a base for the stew. This is entirely optional but highly recommended for a filling meal.