Beef Sancocho
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.
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- Prep time
- 20 min
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- Cook time
- 2 hr
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- Servings
- 6 Servings
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- Serving size
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1 1/3 cups
Ingredients
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olive oil
- 2 tsp
- 2 tsp
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lean top round beef (cut into 1-inch chunks)
- 1/2 lbs
- 227 g
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onion (chopped)
- 1
- 1
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green bell pepper (chopped)
- 1
- 1
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cubanelle or anaheim pepper (chopped)
- 1
- 1
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celery (chopped)
- 2 stalks
- 2 stalks
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garlic (chopped)
- 3 clove
- 3 clove
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unsalted beef broth
- 32 oz
- 907 g
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no-salt-added tomato sauce
- 1/4 cup
- 1/4 cup
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Adobo seasoning
- 1 tbsp
- 1 tbsp
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salt
- 1/2 tsp
- 1/2 tsp
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bay leaves
- 3
- 3
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fresh or frozen yucca (thawed and cut into 2-inch pieces)
- 3/4 lb (about 2 cups)
- 3/4 lb (about 2 cups)
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green plantain (peeled and cut into 1-inch pieces)
- 1
- 1
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chayote squash (peeled and cut into 2-inch cubes)
- 1
- 1
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tomato (chopped)
- 1
- 1
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chopped fresh cilantro
- 1 cup
- 1 cup
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Recommended for You
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Sancocho de ternera
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Sancocho de Carne de Res
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Sancocho de Carne de Res
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Directions
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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.
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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.
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Add the yucca, plantain, chayote squash, and tomato and cook, stirring occasionally, until the meat and vegetables are fork-tender, about 40 minutes.
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Remove from the heat. Remove and discard the bay leaves; stir in the cilantro.
Reviews
Write a Review-
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.