Sancocho Beef Stew

Transport your taste buds to the heart of Latin America with this soul-warming Sancocho Beef Stew. Rich, hearty, and brimming with vibrant flavors, this iconic dish combines tender beef chunks, a medley of root vegetables like yuca and butternut squash, and the irresistible sweetness of plantains, all simmered in a spiced beef stock infused with paprika, cumin, and oregano. Fresh corn rounds and a garnish of cilantro add layers of depth and color, creating a comforting stew that’s as visually appealing as it is delicious. Perfect for cozy family dinners or an impressive culinary adventure, this Sancocho pairs beautifully with steaming white rice or crusty bread for a complete meal. Ready in just over two hours, this recipe brings tradition to your table while showcasing fresh, wholesome ingredients. Keywords: Sancocho beef stew, Latin American stew, yuca and plantain recipe, hearty beef stew, comfort food, one-pot dinner.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef stew meat
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 medium green bell pepper, diced
• 1 large tomato, diced
• 6 cups beef stock
• 2 medium yuca (cassava), peeled and cut into chunks
• 2 medium potatoes, peeled and cut into chunks
• 2 cups butternut squash, peeled and cut into chunks
• 2 ears corn on the cob, cut into 2-inch rounds
• 1 large plantain, peeled and cut into thick slices
• 0.5 cup fresh cilantro, chopped (plus extra for garnish)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 2 teaspoons salt
• 1 teaspoon black pepper

Directions

Step 1

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

Step 2

Season the beef stew meat with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then add to the pot. Sear the beef on all sides until browned, about 5 minutes. Remove the beef and set aside.

Step 3

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

Step 4

Add the diced tomato and cook for another 2 minutes, breaking it down with a spoon.

Step 5

Return the seared beef to the pot and pour in the beef stock. Stir in the ground cumin, dried oregano, paprika, and the remaining salt and pepper. Bring the mixture to a boil.

Step 6

Reduce the heat to low, cover, and let simmer for 45 minutes to tenderize the beef.

Step 7

Add the yuca, potatoes, butternut squash, corn rounds, and plantain to the pot. Cook for another 30 minutes, or until the vegetables are tender.

Step 8

Stir in the chopped cilantro and taste for seasoning, adjusting the salt or spices as needed.

Step 9

Serve hot, garnished with additional chopped cilantro if desired. Pair with white rice or crusty bread for a complete meal.

Nutrition Facts

Serving size	(4441.0g)

Amount per serving	% Daily Value*
Calories	4017.2

Total Fat 177.6g	0%
Saturated Fat 61.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 816.5mg	0%
Sodium 10885.1mg	0%
Total Carbohydrate 331.9g	0%
Dietary Fiber 39.4g	0%
Total Sugars 71.5g
Protein 289.0g	0%

Vitamin D 0IU	0%
Calcium 715.4mg	0%
Iron 39.7mg	0%
Potassium 10092.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 28.3%

Carbs: 32.5%