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Puerto Rican Beef Stew Sancocho

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PREP TIME
40 min
COOKING TIME
150 min
TOTAL TIME
190 min
SERVINGS
12 servings
Lunch Dinner Caribbean Puerto Rican
Puerto Rican Beef Stew Sancocho
Ingredients
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 5 cloves garlic, chopped
  • 3 sprigs fresh cilantro, chopped
  • 1/4 teaspoon ground white pepper
  • 1 pinch dried oregano
  • salt to taste
  • 1 1/2 pounds beef stew meat, cut into small pieces
  • 2 quarts water, or as needed
  • 1/2 (6.5 ounce) can tomato sauce
  • 2 cubes beef bouillon
  • 1 cup chopped fresh green beans, cut into 1 1/2-inch pieces
  • 2 carrots, peeled and sliced
  • 1/3 cup chopped celery
  • 1 large chayote squash - peeled, cored, and sliced lengthwise
  • 1 (15.5 ounce) can small white beans, rinsed and drained
  • 1/2 head cabbage, chopped
  • 1 green banana, peeled and sliced into 3/4-inch pieces
  • 1 yellow plantain, peeled and cut into 1-inch pieces
  • 5 large llautias (yautias), peeled and quartered
  • 6 potatoes, peeled and quartered
  • 1/2 cup chopped peeled pumpkin
  • 2 ears fresh corn, sliced into 6 pieces each
  • 1/3 cup chopped green bell pepper
Instructions
1
Acquire all necessary ingredients before commencing the recipe.
2
Heat a generous amount of olive oil in a large cooking vessel over medium-low heat. Introduce the onion, garlic, cilantro, white pepper, oregano, and salt into the pot. Stir constantly until the onion has reached a deep brown color and is extremely tender, taking approximately 20 minutes to achieve this.
3
Add the stew meat to the pot and stir until it is evenly browned on all sides, a process that typically takes 5 to 7 minutes.
4
Pour sufficient water over the meat mixture so as to fill the pot approximately three-quarters full. Add a suitable amount of tomato sauce and beef bouillon.
5
Gradually incorporate the remaining ingredients, one at a time, stirring briefly after each addition in the following sequence: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper.
6
Allow the stew to cook until all the vegetables have reached a state of tenderness and the broth has thickened into a rich, satisfying sauce, taking approximately 2 to 3 hours. If necessary, add more water or salt to enhance the flavor and consistency of the stew.