NPH Dominican Republic has approximately 11 acres for cultivation and livestock.
NPH Dominican Republic
A hearty Dominican “stew” with beef and variety of vegetables
Time: 3.5 hours Serves: 8
- 3 Tbsp olive oil
- 1 large onion, chopped
- 5 cloves garlic, chopped
- 3 sprigs fresh cilantro, chopped
- Pepper to taste
- Pinch dried oregano
- Salt to taste
- 1.5 lbs beef stew meat, cut into small pieces
- Water to cover
- ½ (6.5oz) can tomato sauce
- 2 cubes beef bouillon
- 1 cup green beans, cut into 1.5-inch pieces
- 2 carrots, peeled and sliced
- 1/3 cup chopped celery, quartered
- 1 large chayote squash, peeled, cored, and sliced lengthwise (sub: zucchini)
- 1 (15.5oz) can small white beans, rinsed and drained
- ½ head cabbage, chopped
- 1 green banana, peeled and sliced into ¾-inch pieces
- 1 yellow plantain, peeled and sliced into 1-inch pieces
- 5 large yautia roots, peeled and quartered (sub: Taro or Malanga)
- 6 potatoes, peeled and quartered
- ½ cup chopped, peeled pumpkin
- 2 ears of corn, cut into 1.5-inch pieces
- 1/3 cup chopped green bell pepper
- Heat oil in large pot over medium-low heat. Add onion, garlic, cilantro, pepper, oregano, and salt. Cook, stirring, until onion is tender and browned, about 20 minutes. Add meat. Cook, stirring until meat is browed on all sides, 5-7 minutes.
- Pour water into same pot, over meat mixture, to ¾ full. Add tomato sauce and bouillon.
- Mix in, in order, stirring between each addition: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, yautia roots, potatoes, pumpkin, corn, and green bell pepper. Let cook until all vegetables are tender and stew has formed a rich broth, 2-3 hours. Add water if needed.