Cut beef into 1-inch cubes and season generously with salt and black pepper. Set aside.

Peel and chop yuca into 2-inch chunks. Peel plantains and cut into thick rounds. Peel and chop sweet potatoes and carrots into large chunks. Dice onions and mince garlic.

In a large stockpot, heat olive oil over medium-high heat. Add beef cubes in batches, browning on all sides, about 8-10 minutes total. Remove and set aside.

In the same pot, add onions and garlic, sautéing until fragrant and translucent, about 3 minutes.

Return beef to the pot. Add bay leaves, cilantro, oregano, cumin, and paprika. Stir to coat the meat with spices.

Pour in 8 cups of water or enough to cover the beef by 2 inches. Bring to a boil, then reduce heat to low and simmer covered for 45 minutes.

Add yuca, sweet potatoes, carrots, and plantains to the pot. Continue simmering for another 30 minutes until all vegetables are tender and beef is fall-apart tender.

Meanwhile, prepare white rice according to package directions.

Taste the broth and adjust seasoning with salt and pepper as needed. Remove bay leaves.

To serve, place a scoop of white rice in each bowl, ladle the beef and vegetable stew over the rice, and garnish with fresh cilantro.