Sancocho Puerto Rican Meat Stew Recipe By Tasty

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PUERTO RICAN SANCOCHO



Puerto Rican Sancocho image

This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.

Provided by nydiah

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h

Yield 12

Number Of Ingredients 24

3 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, chopped
3 sprigs fresh cilantro, chopped
¼ teaspoon ground white pepper
1 pinch dried oregano
salt to taste
1 ½ pounds beef stew meat, cut into small pieces
water to cover
½ (6.5 ounce) can tomato sauce
2 cubes beef bouillon
1 cup 1 1/2-inch cut fresh green beans
2 carrots, peeled and sliced
⅓ cup chopped celery
1 large chayote squash - peeled, cored, and sliced lengthwise
1 (15.5 ounce) can small white beans, rinsed and drained
½ 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
½ cup chopped peeled pumpkin
2 ears fresh corn, sliced into 6 pieces each
⅓ cup chopped green bell pepper

Steps:

  • Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
  • Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
  • Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g

SANCOCHO (PUERTO RICAN BEEF STEW)



Sancocho (Puerto Rican Beef Stew) image

A hearty beef stew filled with starchy vegetables like yucca and plantains.

Provided by The Noshery

Categories     Soups and Stews

Time 2h15m

Number Of Ingredients 16

2 Tbs olive oil
5 garlic cloves, minced
1 1/2 lbs top round beef, cubed into 1-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 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 medium yuca
1/2 lb 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

Steps:

  • 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.
  • Add in chopped pepper, cilantro, salt, pepper, and 1 quart of beef stock. Cook down until stock is reduced by half about 20 minutes.
  • Stir beef, then add all the remaining vegetables and remaining beef stock. Bring to a boil. Lower to a simmer and cover for 30 minutes.
  • Uncover and simmer for 20 - 30 minutes or until the stock has reduced some and meat is tender and the vegetables are soft. Serve

Nutrition Facts : Calories 570 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 16 grams fat, Fiber 6 grams fiber, Protein 52 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1691 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SANCOCHO (PUERTO RICAN MEAT STEW) RECIPE BY TASTY



Sancocho (Puerto Rican Meat Stew) Recipe by Tasty image

Here's what you need: stew meat, sofrito, cooking oil, water, tomato sauce, sazon seasoning, medium yuca root, carrots, corns, big taro root, japanese yam, pumpkin, all purpose seasoning, salt, pepper

Provided by Jessie Mundo

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15

1 lb stew meat
2 tablespoons sofrito
2 tablespoons cooking oil
5 cups water
2 tablespoons tomato sauce
1 pack sazon seasoning
1 medium yuca root, cubed
3 carrots, cut into 1 in (2.54 cm)
2 corns, cut into thirds
1 big taro root, cubed
1 japanese yam, cubed
1 cup pumpkin, cubed
all purpose seasoning
salt
pepper

Steps:

  • Season the meat with all purpose seasoning and boil for 35 minutes in a deep pot.
  • Drain the meat and lower heat to medium.
  • Add the sofrito, oil, and sazón. Stir 2-3 minutes until the meat browns and all the ingredients come together.
  • Add the tomato sauce and cook for 1-2 minutes.
  • Add water and mix well.
  • Add all the vegetables, stir, and let simmer for 35-45 minutes.
  • Taste after 25 minutes and add more sazón or salt and pepper to taste.
  • Serve warm.

Nutrition Facts : Calories 299 calories, Carbohydrate 60 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, Sugar 5 grams

PUERTO RICAN BEEF STEW



Puerto Rican Beef Stew image

A slow cooked beef stew called "carne guisada" is full of Puerto Rican flavor.

Provided by Michelle Molina

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h25m

Yield 8

Number Of Ingredients 17

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds beef stew meat, cubed
1 tablespoon olive oil, or more as needed
½ tablespoon white sugar
1 pound baby carrots
3 medium potatoes, cut into chunks
2 cups water
½ cup tomato sauce
¼ cup red cooking wine
8 Manzanilla olives
2 tablespoons sofrito
1 (1.41 ounce) package sazon seasoning with achiote (such as Goya®)
½ tablespoon adobo seasoning
½ tablespoon soy sauce
½ tablespoon Worcestershire sauce

Steps:

  • Mix flour, salt, and pepper together in a freezer-size plastic bag. Add beef and shake, coating evenly.
  • Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add meat and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to the bottom of a slow cooker.
  • Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazon, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
  • Cover and cook until meat is no longer pink and vegetables are tender, on High 4 to 6 hours, or Low for 8 to 10 hours.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 24.8 g, Cholesterol 62.6 mg, Fat 18.4 g, Fiber 4 g, Protein 21.7 g, SaturatedFat 6.4 g, Sodium 1318.3 mg, Sugar 4.9 g

SANCOCHO BEEF STEW



Sancocho Beef Stew image

Yams or sweet potatoes and other tropical root vegetables distinguish this stew from others. Though this recipe calls for beef, boneless pork is also authentic. Sancocho is often accompanied by "casabe" (cassava cakes), yucca meal cakes, or "panecicos" (yucca meal rolls). Corn bread is a good substitute for these. This recipe is from Panama, and comes from Better Homes and Gardens. Our family really enjoyed this.

Provided by breezermom

Categories     Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb beef stew meat or 1 lb boneless pork roast, cut into 3/4 inch pieces
2 tablespoons cooking oil
1 medium onion, sliced and separated into rings
2 garlic cloves, minced
4 cups water
1/2 lb chorizo sausage or 1/2 lb Italian sausage, sliced
1 medium winter squash, peeled and cubed (3 cups)
1 medium yam, peeled and cubed (1 cup)
1 large plantain, peeled and sliced (1 cup)
1 large green pepper, sliced
1 (9 ounce) package frozen green beans (may use fresh)
1 (8 3/4 ounce) can whole kernel corn
1 (7 1/2 ounce) can tomatoes, cut up
1/2 teaspoon chili powder
1/4 teaspoon ground coriander
1 teaspoon salt
additional salt and pepper

Steps:

  • In a Dutch oven, brown the beef, half at a time, in hot oil; remove frm the pan, reserving the drippings.
  • To the drippings, add the onion and garlic; cook until tender but do not brown. Return the meat to the pan. Add 4 cups of water. Bring to a boil; reduce heat. Cover and simmer for 1 hour.
  • Stir in the chorizo or Italian sausage, squash, yam, plantain, green pepper, green beans, undrained corn, undrained tomatoes, chili powder, coriander, and 1 tsp salt. Cover and simmer for 15 to 20 minutes or until the meat and vegetables are tender. Skim off the fat.

Nutrition Facts : Calories 475, Fat 23.3, SaturatedFat 7.7, Cholesterol 81.7, Sodium 1074.3, Carbohydrate 40.5, Fiber 5.9, Sugar 10.4, Protein 29.5

SANCOCHO



Sancocho image

Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I've rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes the resilience of Puerto Rican people, as it is often prepared in times of crisis - such as after a hurricane - and made with whatever you have on hand.

Provided by Von Diaz

Categories     meat, soups and stews, vegetables, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1 medium yuca
1 medium white yautia (taro root)
1 green plantain
1 yellow sweet plantain
10 ounces calabaza (pumpkin) or kabocha squash
1 to 2 fresh ears sweet corn
1 pound pork or beef stew meat, trimmed of excess fat and cut into 2-inch pieces
1 pound boneless chicken thighs, trimmed of excess fat and cut into 2-inch pieces
1 1/2 tablespoons kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil, plus more as needed
1/2 cup sofrito
10 cups pork or beef stock
3 dried bay leaves
1 cup thinly sliced Spanish chorizo
Fresh bread or white rice, for serving

Steps:

  • Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.
  • Husk the corn, then slice it into 2-inch-thick segments. Set aside.
  • Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
  • Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.
  • Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.
  • Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
  • To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.
  • Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.
  • Adjust salt to taste, and serve with fresh bread or white rice on the side.

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