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Sancocho (Puerto Rican Beef Stew)
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Description
Sancocho is made up of beef tips, beef stock and a variety of starches that are native both to the island and to Africa. You can switch starches in and out if needed. If you are missing something, add a little more of something else, but do not leave out the corn. The corn is one of the best parts. I always save my corn for the very end; it is almost like a savory dessert.
Ingredients
- 2 Tablespoons Olive Oil
- 5 cloves Garlic, Minced
- 1-½ pound Top Round Beef, Cut Into 1 Inch Cubes
- ⅓ cups Onions, Diced
- ⅓ cups Green Peppers Diced
- 5 sprigs Cilantro, Chopped
- 1 teaspoon Salt
- ¼ teaspoons Ground Pepper
- 4 whole Tomatoes, Medium, Cored And Chopped
- 4 quarts Beef Stock, Divided
- 1 whole Green Plantain, Peeled And Cut
- 1 whole Yellow Plantain, Peeled And Cut
- 1 whole Sweet Potato, Medium, Peeled And Diced
- ½ pounds Butternut Squash, Peeled And Cubed Into 1 Inch Pieces
- 3 whole Potatoes, Medium, Peeled And Quarted
- 2 ears Yellow Corn, Cleaned And Cut Into 6 Parts
Preparation
In a preheated dutch oven or heavy pot over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions. Stir until beef is brown on all sides and onions begin to caramelize. Add in chopped pepper, cilantro, salt, ground pepper, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half, about 20 minutes.
Stir beef, then add in all the remaining ingredients and beef stock. Continue to cook until meat is tender and the vegetables are soft.
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christalynn on 4.29.2010
this was AMAZING!!!!!!!!!!!!!!!!! sooo good. i edited it a lil bit but I loved it so much I made it twice in two weeks. i love that there are tons of leftovers bc its even better the next day. squeeze some lime over your bowl and its heaven!