Recipe

Beef stew with green plantain and corn cobs

Name: Beef stew with green plantain and corn cobs
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Ingredients: 800 g beef or stewing beef (shank, chuck, or shoulder), cut into 3-4 cm cubes; 2 green and firm plantains, peeled and cut into 2-3 cm rounds (the largest ones cut in half); 3 young corn cobs, husked, silk removed, and cut crosswise into 3 or 4 pieces per cob (rounds about 3-4 cm wide, the width of two fingers). Use the complete rounds with their center, NOT loose kernels.; 1 medium onion, chopped; 1 green bell pepper or Cuban sweet ají, chopped; 1 ají cachucha, chopped (optional, for aroma); 4 garlic cloves, crushed; 2 ripe tomatoes, chopped; 2 tablespoons tomato paste (or 4 tablespoons thick tomato sauce); 150 ml dry red wine; 500-600 ml low-sodium beef broth; 2 tablespoons vegetable oil or mild olive oil; 1 level teaspoon ground cumin; ½ teaspoon dried oregano; 1 bay leaf; ½ teaspoon sweet paprika (optional); 1 small hot pepper, without seeds (or ¼ teaspoon cayenne); Salt and black pepper, to taste; Chopped fresh cilantro or parsley, for serving (optional)

Homemade beef stew with green plantains, corn cobs cut into rounds, Cuban sofrito, dry red wine, and a touch of spice.

CiberCubaNovember 6, 2026

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Preparation25 min
Cooking2 h
Total time2 h 25 min
Servings4 servings
DifficultyMedium

This stew is a home-style variation inspired by Cuban cuisine, not a single traditional recipe. It brings together beef, green plantains, and young corn cobs cut crosswise into thick chunks, as corn is often served in many ajiacos and caldosas. The kernels are not removed from the cob: the complete rounds, with their center, are one of the main stars of the dish.

The beef is browned and slow-cooked over a Cuban sofrito of onion, garlic, ají, and tomato, flavored with cumin, oregano, and bay leaf. The dry red wine and beef broth give depth to the sauce, while the green plantain helps thicken it naturally. The spice level is mild and adjustable.

It is a dish for family meals, served in a casserole with tender meat, corn cob rounds, and clearly visible plantains. You can accompany it with white rice or bread to enjoy the sauce.

Method

Dry the meat very well with paper towels, cut it into 3-4 cm cubes if not already done, and season lightly. Chop the onion, bell pepper or sweet ají, garlic, and tomatoes.
Peel the green plantains and cut them into 2-3 cm rounds; keep them in water so they do not darken while the meat cooks. Remove husks and silk from the 3 young corn cobs and cut each one crosswise into 3 or 4 thick rounds, about 3-4 cm (approximately two fingers) wide. Each round has its center or heart, surrounded by kernels: do not remove the kernels. Use a sturdy cutting board and an appropriate knife with caution; you can ask your grocer to cut the cobs if they are too hard.
Heat the oil in a heavy-bottomed casserole over medium-high heat. Brown the beef in two batches, without crowding, for about 6-8 minutes per batch, until well colored on all sides. Reserve it on a plate with its juices.
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Reduce to medium heat. In the same casserole, sauté the onion and bell pepper or sweet ají (and the ají cachucha, if using) for 5-7 minutes, until soft.
Add the garlic and hot pepper and cook for 1 minute. Incorporate the tomatoes and tomato paste or sauce and sauté for another 4-5 minutes, stirring. In the last 30 seconds, add the cumin, oregano, and paprika, without letting them burn.
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Pour in the dry red wine and gently scrape the bottom with a wooden spoon to loosen the browned juices. Bring to a boil uncovered for 3-5 minutes to concentrate.
Return the meat and its juices to the casserole, add the bay leaf and about 500 ml of broth, just enough to almost cover all the meat; keep the rest warm. Bring to a gentle simmer, reduce to low heat, and cover leaving a small opening.
Cook for 60 to 90 minutes, until the meat is almost tender. Stir occasionally and add a little hot broth if it dries out. Let the tenderness of the cut guide you, not the clock.
When the beef is almost tender, add the complete corn cob rounds with their center to the pot, arranging them partially submerged in the broth. Cover and cook for 10 minutes over low heat. Then drain and add the green plantain pieces. Continue cooking for another 20-30 minutes, keeping the corn rounds visible and without breaking down the plantain.
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Check that the meat is tender, the green plantain is cooked, and the kernels on the corn rounds can be bitten easily. If the corn needs more time, let the stew cook a few minutes longer, adding hot broth if necessary. Adjust salt, pepper, and spice. The corn is served in its cob pieces: do not separate the kernels.
If you want a thicker sauce, gently mash one or two cooked plantain pieces against the side of the casserole and mix them with the broth. Keep the complete corn rounds with their visible heart and the other plantain pieces. Remove the bay leaf.
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Let rest for 5-10 minutes off the heat. Serve very hot with beef, green plantain pieces, and two or three corn cob rounds per person, bathed in sauce, and finish with cilantro or parsley if you like.

Tips and variations

Cobs cut, never kernels removed: use 3 young cobs and cut each one into 3 or 4 thick rounds about 3-4 cm (approximately two fingers) wide. Each portion includes the kernels attached to the center of the cob. The rounds are cooked and served whole; you eat the kernels, but the hard center of the cob is not eaten. Do not substitute with canned corn or frozen kernels.

When to add the corn: once the beef is almost tender, add the corn rounds and let them simmer for 10 minutes before adding the green plantain. Then cook everything together for another 20-30 minutes. If the cobs are large, mature, or hard, they will need more time; check their doneness before serving. The casserole must not run out of broth.

The plantain must be truly green, firm and without yellow spots. Do not add it at the beginning of the meat cooking: it could disintegrate. Keep some pieces whole and mash only one or two if you need to thicken the sauce.

Mild spice: add the hot pepper in moderation, so as not to overpower the flavor of the sofrito, cumin, and meat. The ají cachucha and sweet bell pepper provide aroma without heat.

Wine: use dry red wine, not sweet, and respect the quantity so it complements the stew without dominating it.

Serving: accompany with white rice or bread. If you are looking for a gluten-free version, check the labeling of the beef broth.

Storage: cool the stew without leaving it at room temperature for more than 2 hours and store it in a covered container in the refrigerator for up to 3 days; when reheating, add a little broth or water. It is a reinterpretation inspired by Cuban cuisine, different from the traditional corn stew with pork.