Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

Sear the beef short ribs on all sides until browned, then remove them from the pot and set aside.

In the same pot, add the onion, red bell pepper, and garlic. Sauté for 3-4 minutes until softened and fragrant.

Return the beef to the pot and pour in the water or beef stock. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes or until the beef is tender.

Add the corn and yuca to the pot. Simmer for another 15 minutes.

Add the pumpkin (or squash) and potatoes. Season with salt and pepper.

Continue cooking for 15-20 minutes until all vegetables are fork-tender but not falling apart.

Stir in the fresh chopped cilantro just before turning off the heat.

Let the soup rest for 5 minutes, then serve hot with a side of lime wedges or arepas.