Sancocho Recipe
A hearty and flavorful Latin American stew made with beef and a variety of vegetables.
Equipment
- Large pot or Dutch oven For simmering stew.
Ingredients
Main Ingredients
- 3 tablespoons olive oil
- 1 count bell pepper, chopped
- 1 count large onion, chopped
- 4 count aji dulce peppers, chopped or small sweet peppers
- 4 cloves garlic, minced
- 1 cup chopped cilantro
- 2 pounds boneless beef chuck, cut into bite-sized pieces
- 3 count ears corn, cut into thirds or quarters
- 8 ounces yuca, peeled and cut into bite-sized pieces
- 8 ounces yam, peeled and cut into bite-sized pieces
- 1 pound butternut squash or pumpkin, peeled and cut into bite-sized pieces
- 2 count green plantains, peeled and quartered
- 1 cup tomato sauce
- Salt to taste
- Pepper to taste
- 3 cups water or stock to cover ingredients
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bell pepper and onion. Cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and chopped cilantro, cooking for an additional minute until fragrant.
- Add the beef pieces and season with salt, pepper, and oregano. Cook for 10 minutes, stirring occasionally, until the meat is browned.
- Incorporate the corn, yuca, yam, butternut squash, and plantains (and any other root vegetables you prefer) into the pot.
- Pour in the tomato sauce and add enough water or stock to cover the ingredients. Season with salt and pepper to taste.
- Cover the pot and let it simmer for 2.5 to 3 hours, or until the meats are very tender.
- Once cooked, remove the plantains from the stew and mash them slightly in a separate bowl. Return the mashed plantains to the pot and cook for another 2 minutes.
- Serve your hearty stew with white rice and crusty bread for a complete meal.
Notes
Feel free to add any other vegetables you enjoy or have on hand. This stew can be made ahead of time and tastes even better the next day!