Dominican Stew Recipe

Ingredients: 1 lb. flank steak 1 lb. goat meat 1 lb. boneless pork shoulder 1 lb. chicken breast 4 teaspoons lemon juice 4 – ½ teaspoons salt 4 tablespoons extra virgin olive oil 5 cubes beef stock 1-2 tablespoons chopped garlic 1 teaspoon dried sage leaves 1 teaspoon dried oregano ½ teaspoon ground coriander 1 tablespoon red wine vinegar ½ teaspoon chili powder Dumplings (optional) ½ lb-1 lb. yucca ½ lb-1 lb. butternut squash ½ lb-1 lb. malanga ½ lb-1 lb. ñame 1 corn on the cob

Step 1: Cut veggies, keeping plantain and yucca pieces separate from the rest.

Step 2: Cut yucca and plantain into 1-inch thick pieces. Squash, malanga and ñame should be cut into 1-inch cubes. While cutting veggies, prepare beef stock using the cubes.

Step 3: Heat one tablespoon of olive oil in a large cast iron pot. While heating oil, cut all meats about 1 ½ inches this and place in four separate bowls. Season and toss each bowl with ½ teaspoon salt and 1 teaspoon lemon juice.

Step 4: Brown each bowl of meat separately over medium-high heat, then transfer to beef stock.

Step 5: After all meats have been browned and transferred, add a cup or two to the pot to scrape up the bottom.

Step 6: To the same pot, add vinegar, onion powder, sage leaves, chopped garlic, oregano, coriander and chili powder. Mix well and transfer to the stock pot with meat.

Step 7: Add plantain and yucca pieces and simmer for 10 minutes. If including dumplings, add at this time, cover pot and simmer for 15 minutes.

Step 8: Cut corn into 2-inch pieces and add to pot along with remaining veggies. Simmer for another 10 minutes or until veggies are soft.

Step 9: Serve with white rice and avocado. Stew will thicken with starchy vegetables. In this recipe, we added 4 additional cups of water. (Elizabeth Carrion/Fox News Latino)

Dumpling Recipe: 1 cup all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt ⅓ cup milk Mix flour, baking powder and salt in a mixing bowl. Add milk and stir to make soft dough.