Vaca atolada

Instructions

1. Cut the meat into large cubes of about 3 cm, then season with salt, pepper and paprika.
2. Heat the oil in a large casserole and sear the meat in small batches until well browned on all sides.
3. Add the diced onion, garlic, pepper and tomatoes, then fry for 5 minutes.
4. Stir in the tomato purée, cumin and bay leaf, then mix for a minute.
5. Pour in the water or stock, bring to the boil, then lower the heat and simmer covered for 1 hour 15 minutes.
6. Meanwhile, cut the cassava into large chunks and the plantains into thick slices.
7. Add the cassava to the pan and cook for 20 minutes, then add the plantains and continue cooking for 15 minutes, until the cassava is tender.
8. Adjust the seasoning and serve hot with white rice.