I so adore making a good soup for dinner and this one is the best. It is full of meat, veggies, delicious broth, beans, and so much more goodness that one little bowl of this fills you up for quite a while. Delicious and nutritious? That is my type of dinner! Everyone in my family loves this so much, it has become our Christmas tradition to make at home on Christmas Eve. Ah, we just love this dish so so much!
Check out what our friends over at The Noshery had to say about this:
“This stew goes back at least 400 hundred years to when the Spaniards brought African slaves over to the island. They would make a huge pot and let it stew all day and have a hearty meal ready after a long day of labor. Over time, sancocho became a popular dish to be enjoyed by everyone”
What amazing history all in one big pot of stew!
Ingredients
2 Tbs olive oil
5 garlic cloves, minced
1½ lbs top round beef, cubed into 1inch pieces
⅓ cup yellow onions, chopped
⅓ cup green pepper, chopped
5 sprigs of cilantro, chopped
1 teaspoon salt
¼ teaspoon ground black pepper
4 quarts Swanson beef stock
1 green plantain, peeled and slice into 1-inch pieces
1 yellow plantain, peeled and sliced into ½ inch pieces
1 medium sweet potato, diced into 1-inch pieces
1 medium yucca, diced into 1 inch pieces
½ 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
Instructions
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 stock has reduced some and meat is tender and the vegetables are soft.
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Quick Tip: Easily double or half this recipe depending on your needs.
Thanks again to The Noshery for this amazing recipe.