Beef Sancocho (Traditional Latin American Stew)

Ingredients

• 2 lb Beef stew meat (preferably chuck) (cut into 1‑2 inch cubes)
• 2 pieces Green plantains (peeled and cut into 2‑inch chunks)
• 2 ears Corn on the cob (cut into 2‑inch rounds)
• 1 lb Yucca (cassava) root (peeled and cut into 2‑inch chunks)
• 2 pieces White potatoes (peeled and cut into 2‑inch cubes)
• 2 pieces Carrots (peeled and sliced diagonally)
• 1/2 cup Corn kernels (optional) (if you prefer extra corn)
• 1 large Onion, white (finely chopped)
• 3 pieces Garlic cloves (minced)
• 1 piece Red bell pepper (diced)
• 2 medium Tomatoes (chopped)
• 1/4 cup Fresh cilantro (roughly chopped)
• 1 tsp Goya Sazón (or any all‑purpose seasoning) (contains salt, MSG, etc.)
• 1 tsp Annatto powder (achiote) or Goya Color (for color)
• 1/2 tsp Ground cumin (toasted if desired)
• to taste Salt (add gradually)
• to taste Black pepper (freshly ground)
• 2 tsp Vegetable oil (for sautéing)
• 12 cup Water (adjust as needed for desired broth consistency)

Instructions

1. Prepare the aromatics

   Finely chop the onion, mince the garlic, dice the bell pepper, and chop the tomatoes. Set aside.

   Time: PT5M

2. Sauté the sofrito

   Heat 2 tsp vegetable oil in the pot over medium heat. Add the onion and garlic, sprinkle a pinch of salt, and sauté for about 2 minutes until fragrant and translucent. Then add the bell pepper, tomatoes, and a pinch of cilantro; cook another 2 minutes.

   Time: PT4M

   Temperature: Medium heat

3. Season the base

   Stir in the Goya Sazón, annatto (color), ground cumin, and another pinch of salt. Mix well so the spices coat the vegetables.

   Time: PT1M

4. Brown the beef

   Add the beef cubes to the pot, stirring to combine with the sofrito. Cook for 5 minutes, allowing the meat to brown on all sides and release its juices.

   Time: PT5M

   Temperature: Medium‑high heat

5. Add water and initial vegetables

   Pour in 8 cups of water (reserve 4 cups for later). Bring to a gentle boil, then add the carrots and corn rounds. Reduce heat to a simmer and let cook for 10 minutes.

   Time: PT10M

   Temperature: Simmer

6. Add plantains and yucca

   Add the plantain chunks and whole corn ears (or cut pieces) to the pot. Cover and let the mixture simmer until the plantains are just tender, about 10‑15 minutes.

   Time: PT12M

   Temperature: Simmer

7. Add potatoes and remaining water

   Stir in the potato cubes and the remaining 4 cups of water (or enough to keep the stew partially covered). Add the yucca chunks. Continue to simmer, uncovered, for another 15 minutes or until potatoes and yucca are fork‑tender.

   Time: PT15M

   Temperature: Simmer uncovered

8. Final seasoning and serve

   Taste the broth and adjust salt and pepper as needed. Sprinkle the remaining chopped cilantro on top. Ladle into bowls and serve hot.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Beef stew meat (preferably chuck): boneless short ribs, beef shank
• Instead of Green plantains: green bananas
• Instead of Corn on the cob: frozen corn kernels
• Instead of Yucca (cassava) root: parsnip, taro
• Instead of White potatoes: sweet potatoes
• Instead of Carrots: parsnips
• Instead of Onion, white: yellow onion
• Instead of Garlic cloves: garlic powder (1 tsp)
• Instead of Red bell pepper: yellow bell pepper
• Instead of Tomatoes: canned diced tomatoes (1 cup)
• Instead of Fresh cilantro: parsley
• Instead of Goya Sazón (or any all‑purpose seasoning): bouillon cube
• Instead of Annatto powder (achiote) or Goya Color: turmeric (1/2 tsp)
• Instead of Ground cumin: coriander seed (1/2 tsp)
• Instead of Vegetable oil: canola oil

Equipment Needed

• Large heavy‑bottom pot (6‑8 qt)
• Wooden spoon or heat‑proof spatula
• Chef’s knife
• Cutting board
• Measuring spoons
• Ladle
• Colander (optional, for draining yucca) (optional)

Critical Steps — Do Not Skip

• Sautéing the aromatics without burning the garlic
• Browning the beef to develop flavor
• Skimming foam for a clear broth
• Removing the lid during the final simmer to concentrate the broth

Chef Tips from the Video

• Toast the cumin briefly before adding for deeper flavor
• Use bone‑in beef pieces for a richer stock
• Add a splash of lime juice just before serving for extra brightness

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Chop all vegetables up to 24 hours ahead and store in sealed containers in the fridge
• The broth can be made a day earlier; reheat and add fresh veg before serving