Sancocho: Latin Beef Stew with Yuca and Plantain
Hearty one-pot beef stew layered with ham hocks, root vegetables, and plantains. Seasoned with smoked paprika, cumin, and oregano, then simmered low and slow until beef and vegetables are tender. Cilantro brightens the rich, deeply flavored broth.
Ingredients
- 2 tbsp vegetable oil
- 3 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
- 1 medium onion, chopped
- 1 large green bell pepper, cut into 1/2-inch cubes
- 2 bay leaves
- 5 ¼ cups beef stock
- 1 can (6 oz) tomato paste
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp oregano leaves
- 1 ½ tsp ground cumin
- 1 tsp salt
- 2 smoked ham hocks, about 1 poundbacon0.5 cup dicedporksmoke
shorter cooking needed, adjust salt
- 3 cups carrots, sliced 1-inch thick
- 2 ½ cups yuca, cubed, peeled, 1-inch cubespotato1:1root-vegetablestarch
starchy substitute but less earthy flavor
- 2 ½ cups plantains, cut into 1-inch pieces and peeledadditional potato1:1starchsweetness-mild
neutral alternative
- ⅓ cup fresh cilantro, chopped
Instructions
- 1
Heat oil in a 6- to 8-quart Dutch oven on medium-high heat.
- 2
Add beef in batches and cook until browned on all sides. Remove and set aside.
- 3
Stir onion, bell pepper, and bay leaves into the pan. Cook and stir until vegetables are slightly soft.
- 4
Return beef to pan. Stir in stock, tomato paste, and seasonings. Mix well.
- 5
Add ham hocks, carrots, yuca, plantains, and 1 tablespoon cilantro. Bring to a boil.
- 6
Reduce heat to medium-low, cover, and simmer until beef and vegetables are tender.
- 7
Sprinkle with remaining cilantro before serving.
Tips
Brown beef in batches to ensure proper caramelization and prevent crowding the pan.
Fresh yuca and plantains are essential for authentic sancocho; frozen substitutes will change texture and flavor.
Simmer gently at medium-low heat to keep beef tender; high heat can toughen the meat.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well up to 3 months; freeze before adding cilantro garnish.
Prepare through step 5 and refrigerate overnight. Reheat gently on stovetop before serving.
Ladle into bowls with broth and vegetables. Offer lime wedges and additional fresh cilantro on the side.
Common Mistakes
Do not skip browning beef to avoid pale, boiled-looking meat and loss of depth.
Do not use canned or frozen yuca and plantains to avoid mushy texture in the finished stew.
Do not boil aggressively after adding ham hocks to avoid tough, stringy meat.
Substitutions
starchy substitute but less earthy flavor
neutral alternative