In an 8 quart pot or caldero, Add 1 tablespoon of canola oil and set to medium heat. Add in your beef and sear the meat. Depending on the size of your pot, you may need to sear the beef in batches, keeping in mind that you're not trying to cook the meat just simply give it some color.
Once all the meat as been seared, add all of the meat back into the pot and add the salt, 10 cups water, bay leaves cumin. Drop the heat to medium-low. As the soup simmers, skim the foamy brown fat off the top of the stew using a small fine mesh strainer or spoon.
After 10 minutes, add in 1 cup of chopped green onion and cup of tomato then drop the heat to low and cover the pot with a lid.
Peel the green plantains and cut them into about 2 inch thick slices. Cut your corn into 2 inches pieces as well.
After 2 hours, add 4 additional cups of water the corn and plantains.
While the soup is cooking, peel your potatoes and and cut into large cubes. Cut your yuca into quarters and be sure to remove the hard center core from the yuca. Leaving the core in imparts a bitter flavor to the soup.
After 30 minutes, add the yuca and potatoes. Cook until the potatoes and yuca are fork tender.
Serve in a large bowl and top with a slice of avocado and white rice.