This flavorful Puerto Rican Beef Sancocho, a hearty rustic beef stew, is packed with tender bites of beef and vegetables in a rich beef broth. It's exactly what you crave on a cold day, grab a bowl and let's enjoy together! Buen Provecho!
2poundsbeef chuck roast, with the fat pieces cut off and the rest cut into bite size cubes or pieces
3clovesgarlic, minced
2large carrots, peeled and cut into 2-inch pieces
2green plantains, peeled and cut into 2-inch pieces
2corn on the cob, peeled and cut into thirds
2cupssweet potato, or fresh pumpkin, cut into 2-inch pieces*
1large yucca, about 2 cups, peeled and cut into 2-inch pieces
1yautia, or taro root (about 2 cups), peeled and cut into 2-inch pieces*
½cuptomato sauce
6-8cupsbeef broth
3Yukon gold or Russet potatoes, about 2 ½ cups, peeled and cut into 2-inch pieces
2zucchini squash or chayote squash, about 2 ½ cups, cut into 2-inch pieces
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Instructions
In a large heavy bottomed pot, heat olive oil over medium-high heat. Heat the olive oil, then add the bay leaves, onion, green pepper, sofrito, sazon, salt, cumin powder, oregano and pepper.
Stir and cook until the sofrito becomes fragrant and the onion becomes translucent.
Add the beef and brown it on all sides. Then add in the garlic, stir and cook until it becomes fragrant, about 1 minute.
Add in the carrots, plantains, corn, sweet potato (if substituting for pumpkin), yucca, yautia and tomato sauce and stir to combine.
Pour enough beef broth in to cover the vegetables by a half inch and stir. Bring it to a boil over high heat then reduce the heat to low-medium and let it simmer for 15 minutes.
Then add in the pumpkin (if using), potatoes and squash and let the soup simmer covered for 25-30 more minutes or until the potatoes are fork tender.
Add salt to taste, then serve with fresh cilantro and lime wedges as desired!
Notes
*If you’re unable to find llautia at your local Mexican or Asian market, just leave it out as it will taste just as good! *Fresh pumpkin is hard to come by year-round, so sweet potatoes make an excellent substitution! The sweet potatoes can be cooked from the beginning, but if you’re using pumpkin it should be added with the squash and potatoes as it cooks quickly.