Beef Sancocho

Beef Sancocho
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Latin Comfort Foods Made Healthy. Recipe Credit: . Photo Credit: Mittera.

My grandparents would make sancocho over an open fire in their backyard; the wood smoke added so much flavor to the dish. Sancocho comes from the verb sancochar, which means to parboil. It is a very hearty soup common in all of Latin America, made of stewing hen, beef, and innards and served for lunch. Don’t worry; you don't have to start a fire to make this version!

Receta en Español: Sancocho Carne de Res

To make your own salt-free Adobo seasoning, combine 1 tbsp each of lemon pepper, garlic powder, onion powder, dried oregano, dried parsley, and achiote powder and 1/2 tbsp cumin. Store in an airtight container for up to 2 weeks. 

  • Prep time
    20 min
  • Cook time
    2 hr
  • Servings
    6 Servings
  • Serving size
    1 1/3 cups
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 1/3 cups
  • Amount per serving Calories 230

  • Total Fat 3.5g
    • Saturated Fat 0.9g
    • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 320mg
  • Total Carbohydrate 40g
    • Dietary Fiber 4g
    • Total Sugars 9g
  • Protein 12g
  • Potassium 720mg
  • Phosphorus 130mg

Choices/Exchanges: 2 Starch, 2 Nonstarchy vegetable, 1/2 Fat



  • olive oil
    2 tsp
  • lean top round beef (cut into 1-inch chunks)
    1/2 lbs
  • onion (chopped)
  • green bell pepper (chopped)
  • cubanelle or anaheim pepper (chopped)
  • celery (chopped)
    2 stalks
  • garlic (chopped)
    3 clove
  • unsalted beef broth
    32 oz
  • no-salt-added tomato sauce
    1/4 cup
  • Adobo seasoning
    1 tbsp
  • salt
    1/2 tsp
  • bay leaves
  • fresh or frozen yucca (thawed and cut into 2-inch pieces)
    3/4 lb (about 2 cups)
  • green plantain (peeled and cut into 1-inch pieces)
  • chayote squash (peeled and cut into 2-inch cubes)
  • tomato (chopped)
  • chopped fresh cilantro
    1 cup


  1. Heat the oil in a nonstick Dutch oven or large nonstick saucepot over medium-high heat. Add the beef and cook, turning occasionally, until browned, about 5 minutes. Add the onion, bell pepper, cubanelle, celery, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.

  2. Add the broth, tomato sauce, adobo seasoning, salt, and bay leaves; bring to a boil. Reduce the heat to medium low. Cover and simmer until the meat is just tender, about 1 hour.

  3. Add the yucca, plantain, chayote squash, and tomato and cook, stirring occasionally, until the meat and vegetables are fork-tender, about 40 minutes.

  4. Remove from the heat. Remove and discard the bay leaves; stir in the cilantro.

  • Recommended

    This came out perfect, omg! I used stew meat already cut from the store. Added 4 different types of peppers, it was super spicy just how I like it! I will be making this again for sure.