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I've been making sancocho for years, and let me tell you, this Colombian beef stew is pure comfort in a bowl. Rich, hearty, and packed with flavor, it's my go-to when I'm craving something warm and satisfying. What I love most about this dish? Its versatility. Throw in whatever veggies you've got lying around, and boom – dinner's sorted. Trust me, once you've tried this stew, you'll be hooked. Ready to dive into a taste of Colombia? Let's get cooking!
Ingredients for Sancocho Colombiano
- Beef: Adds rich flavor and protein to the stew, becoming tender and flavorful after simmering in the broth.
- Potatoes: Provide hearty texture and help thicken the stew as they cook, absorbing the delicious flavors of the broth.
- Carrots: Add natural sweetness and vibrant color to the stew, enhancing the overall flavor profile with their earthy taste.
- Plantain: Offers a unique sweetness and creaminess to the stew, balancing out the savory flavors of the beef and vegetables.
- Corn: Adds a touch of sweetness and crunch to the stew, providing bursts of freshness and texture in every bite.
- Onion: Enhances the stew's flavor base with its aromatic qualities, adding depth and complexity to the overall taste.
- Garlic: Infuses the stew with a robust and savory flavor, elevating the taste profile with its aromatic and pungent notes.
- Cilantro: Provides a fresh and herbaceous flavor to the stew, adding brightness and a pop of color to the dish.
Read more: Sancocho Stew Recipe
Essential Tools for Making This Hearty Beef Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Knife: Needed for chopping vegetables and cutting the beef into stew-sized pieces.
- Cutting board: Provides a stable surface for chopping and preparing ingredients.
- Wooden spoon: Ideal for stirring the stew while it simmers to ensure even cooking.
Sancocho Colombian Beef Stew
A hearty and flavorful Colombian beef stew.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Beef (stew meat)
- 4 Potatoes (peeled and chopped)
- 2 Carrots (peeled and chopped)
- 1 Plantain (peeled and chopped)
- 1 Corn on the cob (cut into pieces)
- 1 Onion (chopped)
- 2 cloves Garlic (minced)
- 1 bunch Cilantro (chopped)
- 8 cups Water
- to taste Salt
- to taste Pepper
Read more: Beef Carbonnade Stew
Instructions:
- 1. In a large pot, add the beef and water. Bring to a boil, then reduce to a simmer. Cook for about 1 hour or until the beef is tender.
- 2. Add the potatoes, carrots, plantain, corn, onion, and garlic to the pot. Continue to simmer for another 30 minutes.
- 3. Season with salt and pepper to taste. Add the chopped cilantro and cook for an additional 10 minutes.
- 4. Serve hot and enjoy!
Notes:
This traditional Colombian stew is perfect for a hearty meal.
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gCholesterol: 60mgSodium: 500mgPotassium: 1200mgFiber: 7gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Beef Heart Stew
Tips for Making Sancocho Ahead of Time and Freezing
Make Ahead Instructions
- Cook the sancocho as directed and let it cool to room temperature.
- Once cooled, transfer the stew to an airtight container and refrigerate for up to 3 days.
- When ready to serve, reheat the stew on the stovetop until warmed through.
Freezing Instructions
- Prepare the sancocho according to the recipe.
- Allow the stew to cool completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw the stew overnight in the refrigerator and warm it on the stovetop until heated through.
Adding a splash of beer to the sancocho broth can enhance the flavor profile and add a subtle depth to the dish.
Frequently Asked Questions About Colombian Beef Stew
FAQ:
How long does it take to cook sancocho?
Cooking sancocho typically takes around 1.5 to 2 hours from start to finish.
Can I use a different type of meat instead of beef?
Yes, you can use chicken, pork, or a combination of meats to make sancocho.
Is sancocho spicy?
Sancocho is not traditionally spicy, but you can add some heat by including hot peppers or hot sauce to taste.
Can I make sancocho in advance?
Yes, sancocho actually tastes even better the next day as the flavors have more time to meld together.
What can I serve with sancocho?
Sancocho is often served with a side of white rice, avocado, and a squeeze of lime for added flavor.
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