Sancocho (Meat and Vegetable Stew)
Sancocho is a hearty and comforting stew deeply rooted in Latin American cuisine, particularly cherished in Caribbean and South American countries. This dish, known for its robust flavors and variety of ingredients, brings together tender chunks of beef and an assortment of vegetables in a rich broth.
The meat is marinated in a blend of aromatic seasonings, enhancing its flavor and tenderness. As it simmers slowly, the stew transforms into a medley of textures and tastes, with each vegetable contributing its unique essence.
Perfectly accompanied by rice and crispy tostones, Sancocho offers a fulfilling and soul-warming culinary experience that celebrates the vibrant flavors of the region.
How to make Sancocho (Meat and Vegetable Stew)
Ingredients:
Beef marinade
3 pounds chuck roast, cut into bite sized chunks
¼ cup sofrito (see note 1)
1 packet sazon (culantro y achiote)
3 tsp dried oregano
¼ tsp black pepper
1 Tbsp adobo
2 Tbsp white vinegar
2 Tbsp olive oil
Sancocho
4-5 Tbsp olive oil, divided
1 medium onion, diced
4-5 garlic cloves, chopped
5 Tbsp sofrito
1 cup tomato sauce
1.5 tsp oregano
¼ tsp adobo
6 cups beef broth
2-3 carrots, cut into big chunks
3-4 small potatoes, cut into big chunks
¼ butternut squash, peeled and cut into big chunks
3 ears corn, cut into big chunks
1 big green plantain, peeled and cut into big chunks
1 small yucca, peeled and cut inti big chunks
Instructions
Season the beef with all the marinade ingredients and marinade for at 2 hours, or while you prep the rest of ingredients.
Heat 2-3 Tbsp oil in large dutch oven or stew pot, and sear the beef until brown all over. Work in batches, not overcrowding the pan. Remove to a plate.
In the same pan, add remaining oil if needed and add diced onion. Sauté for 5 minutes. Add in garlic and sofrito, and sauté for 3-4 minutes. Add in tomato sauce, oregano, adobo and browned beef chunks. Mix well.
Add in beef broth and bring it to boil. Reduce heat to medium low, cover and cook for 15 minutes.
Add in carrots and keep on simmering, covered, for an hour or more, until the meat is tender. Stir occasionally.
Add in potatoes, butternut squash, corn, plantain, yucca and cook till all the vegetables are cooked tender to your preference, about 20-30 minutes.
If the stew is getting too thick, you can add in more water (we adding a cup of additional water).
Taste and adjust the seasoning, adding more adobo and black pepper, if desired.
Serve along with rice and tostones.
Notes:
Marinating the Beef: Marinate the beef chunks with sofrito, sazon, dried oregano, black pepper, adobo, white vinegar, and olive oil for at least 2 hours, allowing the flavors to permeate the meat and tenderize it.
Searing the Beef: Sear the marinated beef in batches in a large Dutch oven or stew pot with 2-3 tablespoons of olive oil. This step caramelizes the meat, enhancing its flavor and texture. Be sure not to overcrowd the pan to achieve a good sear.
Building Flavor: After removing the seared beef, sauté diced onion in the same pot until translucent, then add chopped garlic and sofrito. Sauté briefly until fragrant. Incorporate tomato sauce, oregano, and additional adobo, then return the browned beef to the pot. Mix thoroughly to combine all flavors.
Adding Beef Broth: Pour in beef broth and bring the mixture to a boil. Lower the heat to medium-low, cover, and simmer for 15 minutes. This initial simmering helps infuse the broth with the flavors of the meat and seasonings.
Cooking the Vegetables: Add carrots and continue simmering, covered, for about an hour or until the meat becomes tender. Stir occasionally to ensure even cooking. Adjust the heat as needed to maintain a gentle simmer.
Adding Root Vegetables: Introduce potatoes, butternut squash, corn, green plantain, and yucca into the stew. Cook until all vegetables are tender, typically around 20-30 minutes more. Adjust the cooking time based on your preference for vegetable tenderness.
Adjusting Consistency: If the stew thickens too much during cooking, add additional water as necessary to achieve your desired consistency. This step ensures the stew remains hearty yet soupy.
Final Seasoning: Taste the Sancocho and adjust seasoning with more adobo and black pepper if desired. This final seasoning step brings all the flavors together.
Serving Suggestions: Serve the Sancocho hot, accompanied by rice and tostones (fried plantains). This dish is traditionally enjoyed as a complete and satisfying meal.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: 500 kcal | Total Fat: 20g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 1000mg | Total Carbohydrates: 50g | Dietary Fiber: 8-10g | Sugars: 10-15g | Protein: 30-35g
Frequently Asked Questions:
Can I substitute the chuck roast with another cut of beef?
Yes, you can use other cuts suitable for stewing, like beef stew meat or brisket.
Adjust cooking times as needed for different cuts.
What does sofrito add to the recipe?
Sofrito is a flavor base made from onions, peppers, garlic, and herbs.
It adds depth and richness to the stew’s flavor profile.
Where can I find sazon seasoning?
Sazon seasoning can typically be found in the international or Latin American section of grocery stores.
You can also make a homemade version with culantro and achiote (annatto).
Can I make Sancocho in advance?
Yes, Sancocho actually tastes even better the next day as the flavors have more time to meld.
Store it in the refrigerator and reheat gently on the stove.
What if I can’t find some of the vegetables listed?
You can adjust the vegetables based on availability or personal preference.
Sancocho is versatile, so feel free to add or substitute with vegetables like cassava, sweet potatoes, or green beans.
How do I know when the meat and vegetables are cooked through?
The meat should be tender and easily pierced with a fork.
Vegetables should be soft but not mushy.
Taste-test to ensure they are cooked to your liking.
Can I freeze Sancocho?
Yes, Sancocho freezes well.
Allow it to cool completely before transferring to airtight containers or freezer bags.
Thaw overnight in the refrigerator before reheating.
What can I serve with Sancocho besides rice and tostones?
Sancocho pairs well with crusty bread or cornbread for dipping into the broth.
Some also enjoy it with avocado slices or a simple green salad.
Is Sancocho spicy?
The level of spiciness can be adjusted by controlling the amount of adobo seasoning or adding hot sauce to taste.
It’s typically mildly seasoned, but you can customize it to your preference.
Can I make a vegetarian version of Sancocho?
Yes, you can make a vegetarian Sancocho by omitting the beef and using vegetable broth instead of beef broth.
Increase the amount of vegetables or add beans like chickpeas for protein.