Heat olive oil in a large pot over medium-low heat; Add meat; cook and stir until browned on all sides, 5 to 7 minutes. Don't crowd the pan, you may have to do this in batches depending on how much meat you are putting in your stew. When all the meat is browned, add onion, garlic, celery and salt. Cook and stir until onion is browned and tender. Add in the sofrito if using instead of marinating the meat towards the end of your last batch of meat to bring out the flavors.
Add in marinade ingredients if you chose not to marinate your meat before hand. Add tomato sauce and beef bouillon. Add water to cover meat mixture by one inch. Bring to a boil, turn heat down to low, cover, and simmer 1-2 hours until meat is tender when pierced with a fork. The time will depend on how big your pieces of meat are cut.
You can start adding in the heartier vege's after about an hour of cooking. Start with the potatoes, yucca, bell peppers, green beans, yellow plantain and pumpkin. After about a half hour, add in remaining vege's, cabbage, corn, green banana, white beans and chayote squash. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed. If you would like a thicker broth, remove a few pieces of the carrot and squash, for example, and mash them. Add back into the broth and simmer until incorporated and thickened.