Name: Sancocho Puerto Rican (Caribbean Beef & Vegetable Stew)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Puerto Rican
Ingredients: 3 tbsp olive oil; 3 bay leaves; 1 white onion, diced; 1 green bell pepper, diced; ¼ cup sofrito; 1 packet sazon seasoning; 2 tsp salt; 1 tsp cumin; 1 tsp dried oregano; ½ tsp black pepper; 2 lbs beef chuck roast, cubed; 3 cloves garlic, minced; 2 large carrots, cut into 2-inch pieces; 2 green plantains, cut into 2-inch pieces; 2 corn on the cob, cut into 2-inch pieces; 2 cups sweet potato or fresh pumpkin, cut into 2-inch pieces; 1 large yucca (about 2 cups), peeled and cut into 2-inch pieces; 1 yautia or taro root (about 2 cups), peeled and cut into 2-inch pieces; ½ cup tomato sauce; 6-8 cups beef broth; 3 Yukon gold or Russet potatoes (about 2 ½ cups), cut into 2-inch pieces; 2 zucchini or chayote squash (about 2 ½ cups), cut into 2-inch pieces; 4 oz canned green chilies

Sancocho Puerto Rican (Caribbean Beef & Vegetable Stew)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sancocho is the ultimate Puerto Rican comfort food. This isn’t just a beef and veggie stew—it’s a celebration in a pot, packed with rich flavor and a history of family gatherings. It’s the kind of hearty dish that will warm your soul. The best part? It’s simple to make.

Author: Jose
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 6-8 1x
Category: Stew/Soup
Cuisine: Puerto Rican, Caribbean

Ingredients

Scale

3 tbsp olive oil
3 bay leaves
1 white onion, diced
1 green bell pepper, diced
¼ cup sofrito
1 packet sazon seasoning
2 tsp salt
1 tsp cumin
1 tsp dried oregano
½ tsp black pepper
2 lbs beef chuck roast, cubed
3 cloves garlic, minced
2 large carrots, cut into 2-inch pieces
2 green plantains, cut into 2-inch pieces
2 corn on the cob, cut into 2-inch pieces
2 cups sweet potato or fresh pumpkin, cut into 2-inch pieces
1 large yucca (about 2 cups), peeled and cut into 2-inch pieces
1 yautia or taro root (about 2 cups), peeled and cut into 2-inch pieces
½ cup tomato sauce
6–8 cups beef broth
3 Yukon gold or Russet potatoes (about 2 ½ cups), cut into 2-inch pieces
2 zucchini or chayote squash (about 2 ½ cups), cut into 2-inch pieces
4 oz canned green chilies

Cook Mode Prevent your screen from going dark

Instructions

Build Your Flavor: Heat olive oil in a large pot over medium-high heat. Add bay leaves, onion, and bell pepper. Cook until the onion is soft. Stir in the sofrito, sazon, salt, cumin, oregano, and black pepper. Cook for another 1-2 minutes until fragrant.
Brown the Beef: Add the beef cubes and brown them on all sides. Toss in the minced garlic and cook for 1 minute.
First Simmer: Add carrots, plantains, corn, sweet potato (or pumpkin), yucca, yautia, and tomato sauce. Give it a good stir. Pour in enough beef broth to just cover the vegetables. Bring to a boil, then reduce heat to low-medium. Cover and simmer for 15 minutes.
Second Simmer: Add potatoes and zucchini or chayote squash. Cover and simmer for another 25-30 minutes, or until the potatoes are fork-tender and the stew has thickened.

Notes

Serving Suggestions: Sancocho is a meal on its own, but it’s traditionally served with a side of fluffy white rice to soak up all that delicious broth. A squeeze of fresh lime juice and a sprinkle of cilantro at the end really makes the flavors pop.
Tips & Tricks: Don’t skip browning the meat—it adds so much depth to the stew. The first simmer is important for getting the tougher root vegetables tender before adding the softer ones.
Storage & Reheating: This stew is great for leftovers! Store in an airtight container in the fridge for 3-4 days. It also freezes beautifully for up to 3 months. Just thaw overnight in the fridge and reheat on the stove.

Find it online: https://new.projuktigeek.com/sancocho-puerto-rican/