Yuca, Carrots and Veal Stew, with Corn and Avocado

​Ingredients
1/2 pack of Frozen Yuca (Yuca is available in many grocery stores, I always use Goya)
4 cups of water
2 tbsp. salt
5 cloves of garlic (chopped)
1 small onion
1/2 tsp. salt
1 tsp. pepper
1 tbsp. sweet paprika
2 Bay leaves
2 carrots cut about 1” at an angle
1/4 cups of Olive Oil
1 # of Veal for Stew (cleaned and cut in 1 inch pieces, marinated with 2 tbsps. of olive oil and seasoned with Angie’s Dry Seasoning or any other seasoning mix you may have at home. (You can use beef stew instead if you prefer, a more affordable cut)
 
Directions
Bring the water to a boil. Add the 2 tbsp. of salt and the frozen yuca. Cook by following the package instructions.
 
When done, drain all the water AND SET ASIDE FOR LATER).
 
Allow the yuca to cool down, cut in small pieces, about a couple of inches each and set aside.
 
In a medium size saucepan in medium high, add what’s left of the oil, when is hot add carefully the marinated veal. Sauté for about 3 minutes. Carefully add the carrots and onions. When the onions look glossy and cooked, add the garlic, Bay leaves, pepper, paprika and salt as needed. Cook for 3-4 more minutes.
 
Carefully, add both, the yuca and the drained water that you set aside when you boiled the yuca. If you like your soup thick, (like me), add less water and adjust with more of the liquid as you go. Put a lid on and cook in medium low covered for about 20-30 minutes, checking every 10 minutes, since all stoves temperatures vary. Just before serving, remove the Bay leaves and if more salt is needed, this is the time to adjust it to your taste.
 
Serve with fresh avocado and a bowl of corn.