Sancocho (Stew)

Sancocho (Stew)

  • 2 Tbs olive oil
  • 5 garlic cloves, minced
  • 1-1/2 lbs top round beef, cubed into 1-1/2-inch pieces
  • 1/3 cup yellow onions, chopped
  • 1/3 cup green pepper, chopped
  • 5 sprigs of cilantro, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 medium tomatoes, cored and chopped
  • 4 quarts beef stock
  • 1¬†green plantain, peeled and slice into 1-inch pieces
  • 1 yellow plantain, peeled and sliced into 1/2-inch pieces
  • 1 medium sweet potato, diced into 1-inch pieces
  • 1/2 pound butternut squash, peeled and cubed into 1-inch pieces
  • 3 medium new potatoes, peeled and quartered
  • 2 ears of yellow corn, cleaned and sliced into 6 parts each

In a preheated dutch oven or heavy pot over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to caramelize. Fold in chopped pepper, cilantro, salt, pepper, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half about 20 minutes.

Stir beef, then add in all the remaining vegetables and beef stock. Continue to cook until meat is tender and the vegetables soft.
 
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