Honduran Tapado Olanchano: Beef and Root Vegetable Stew with Coconut Milk

Season the beef cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until seared on all sides, about 3-4 minutes per batch. Remove the beef and set aside.

Reduce heat to medium. Add the chopped yellow onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

Return the browned beef to the pot. Pour in the 13.5-ounce can of full-fat coconut milk and 4 cups of beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 60 minutes, or until the beef is tender.

Add the peeled and cut yuca and green plantains to the pot. Stir gently to combine. Increase heat to medium-low, cover, and continue to simmer for 30 minutes, or until the yuca and plantains are fork-tender.

Stir in the 1/2 cup of fresh chopped cilantro just before serving. Taste and adjust seasoning if necessary.