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Growing up in a Latin American household, sancocho was always my go-to comfort stew. This hearty, flavorful dish bursts with tender beef and a medley of vibrant vegetables. I've perfected my recipe over years, balancing rich broth with the perfect blend of yuca, plantains, and corn. Trust me, once you've tasted this sancocho, you'll understand why it's cherished across Latin America. Let's dive into making this soul-warming stew that'll transport your taste buds straight to my abuela's kitchen!
Ingredients for Sancocho Stew
- Beef stew meat: Adds rich flavor and protein to the stew, creating a hearty and satisfying base for the dish.
- Onion: Provides a savory depth and sweetness to the stew, enhancing the overall flavor profile of the dish.
- Garlic: Infuses the stew with a pungent and aromatic flavor, adding complexity and depth to the dish.
- Green bell pepper: Offers a fresh and slightly sweet flavor, adding a pop of color and crunch to the stew.
- Red bell pepper: Brings a slightly sweeter and fruitier flavor compared to green bell peppers, adding a vibrant color to the stew.
- Corn: Adds a natural sweetness and a satisfying crunch to the stew, providing a contrast in texture.
- Green plantains: Contribute a starchy texture and a subtle sweetness to the stew, enhancing the overall heartiness of the dish.
- Yuca roots: Bring a unique texture and a mild, nutty flavor to the stew, adding a distinct taste to the dish.
- Potatoes: Provide a comforting and familiar taste, adding a creamy texture and helping to thicken the stew.
- Carrot: Offers a touch of natural sweetness and a vibrant color to the stew, providing a hint of freshness.
- Cilantro: Adds a fresh and citrusy flavor to the stew, brightening up the dish with its herbaceous notes.
- Beef broth: Forms the flavorful base of the stew, infusing the dish with a rich and savory taste.
Read more: Mulligatawny Stew
Essential Tools for Making This Stew Recipe
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the meat and vegetables into the required sizes for the stew.
Sancocho Stew Recipe
A hearty and traditional Latin American stew made with beef, vegetables, and flavorful broth.
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Equipment
- Large pot
Ingredients:
Main Ingredients
- 2 lbs beef stew meat cut into chunks
- 1 large onion chopped
- 2 cloves garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 3 ears corn cut into pieces
- 2 green plantains peeled and sliced
- 2 yuca roots peeled and cut into chunks
- 4 potatoes peeled and cut into chunks
- 1 large carrot sliced
- 1 bunch cilantro chopped
- 8 cups beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
Read more: Cacciucco Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat. Add beef and brown on all sides.
- Add onion, garlic, green bell pepper, and red bell pepper. Cook until vegetables are tender.
- Pour in beef broth and bring to a boil. Reduce heat and simmer for 1 hour.
- Add corn, plantains, yuca, potatoes, and carrot. Cook for another 45 minutes or until vegetables are tender.
- Stir in cilantro, season with salt and pepper, and cook for an additional 5 minutes.
Notes:
For a richer flavor, let the stew sit for a few hours before serving.
Nutrition value:
Calories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 1200mgFiber: 7gSugar: 6gVitamin A: 500IUVitamin C: 40mgCalcium: 60mgIron: 4mg
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Read more: Monster Stew Recipe
Can You Make Sancocho Stew Ahead of Time?
Make Ahead Instructions
- Prepare the sancocho stew as directed but do not add cilantro.
- Let the stew cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, reheat the stew on the stovetop, stir in fresh cilantro, and enjoy.
Freezing Instructions
- Cool the sancocho stew completely before transferring it to a freezer-safe container, leaving some room for expansion.
- 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, adding fresh cilantro before serving.
In some regions, sancocho stew is traditionally cooked over an open flame to enhance the smoky flavor of the dish.
Common Questions About This Traditional Stew
FAQ:
Can I use a different type of meat in this sancocho stew recipe?
Yes, you can substitute the beef stew meat with chicken, pork, or any other meat of your choice.
Can I make this stew vegetarian?
Absolutely! You can omit the meat and use vegetable broth instead of beef broth to make a delicious vegetarian version of this sancocho stew.
Is it necessary to use all the vegetables listed in the recipe?
You can customize the vegetables to your liking or based on what you have on hand. Feel free to add or omit any vegetables according to your preference.
Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the meat and sauté the vegetables before transferring everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How can I store leftovers of this stew?
Allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for longer storage.
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