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