Venezuelan-Style Meat and Plantain Stew

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This hearty Venezuelan stew is a beloved Sunday family meal that brings together tender cuts of beef, chicken, and pork with starchy root vegetables and green plantains. Slow-simmered with aromatic herbs and served over rice with fresh avocado, it captures the warmth and abundance of traditional Venezuelan home cooking.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 6 gFiber
• 7 gSugar
• 42 gProtein
• 780 mgSodium
• 1150 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 32 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the meats

• 1.5 lbs beef chuck, cut into 2-inch chunks
• 1.5 lbs bone-in chicken thighs, skin removed
• 1 lb pork spare ribs, cut into individual ribs
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp ground cumin

For the aromatics and broth

• 3 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 6 garlic cloves, minced
• 4 scallions, white and green parts, chopped
• 1/2 cup fresh cilantro, chopped, plus more for serving
• 10 cups water or low-sodium beef broth

For the vegetables

• 1 lb yuca (cassava), peeled and cut into 2-inch chunks
• 1 lb ñame or white yam, peeled and cut into chunks
• 1 large green plantain, peeled and cut into 1-inch rounds
• 1 lb auyama (Calabaza squash) or pumpkin, peeled and cubed
• 2 ears fresh corn, husked and cut into 2-inch wheels

For serving

• 6 cups cooked white rice
• 1 ripe avocado, sliced
• 1 lime, cut into wedges

Directions

1. Season the beef, chicken, and pork evenly with salt, pepper, and cumin. Heat the oil in a large heavy-bottomed pot over medium-high heat and brown the meats in batches until deeply caramelized, about 8 minutes total. Transfer to a plate as they finish.
2. Reduce heat to medium, add the onion to the pot, and cook until softened and translucent, about 5 minutes. Stir in the garlic and scallions and cook for 1 minute until fragrant.
3. Return the browned meats to the pot along with any accumulated juices. Pour in the water or broth, bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the surface and simmer uncovered for 35 minutes.
4. Add the yuca and ñame to the pot and continue simmering for 20 minutes, until the roots begin to soften but still hold their shape.
5. Add the green plantain, auyama, and corn wheels to the pot. Simmer for another 20 to 25 minutes, until all the vegetables are fork-tender and the broth has thickened slightly.
6. Stir in the chopped cilantro and taste for seasoning, adjusting salt and pepper as needed. Remove from heat and let the stew rest for 5 minutes so the flavors settle.
7. Ladle the stew into deep bowls, making sure each serving gets a generous mix of meats and vegetables with plenty of broth.
8. Serve hot over a mound of white rice, garnished with sliced avocado, a squeeze of fresh lime, and an extra sprinkle of cilantro.

Cook’s Notes

• For deeper flavor, marinate the meats in the cumin, salt, pepper, and lime juice for at least 2 hours or overnight in the refrigerator.
• Brown the meats in small batches without crowding the pot; this develops the rich caramelized notes that make the broth exceptional.
• If ñame is unavailable, substitute with additional yuca or white potatoes, though ñame gives the most authentic texture.
• The stew tastes even better the next day once the flavors have melded, so consider making it a day ahead and reheating gently.
• Use bone-in cuts whenever possible; the bones release collagen and flavor that elevate the broth into something truly special.

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