Sancocho (Latin Beef Stew)

Name: Sancocho (Latin Beef Stew)
Prep time: 30 min
Cook time: 4 h
Yield: 12
Cuisine: Central American,
Ingredients: 2 tbsps vegetable oil; 3 pounds boneless beef chuck roast trimmed and cut into 1-inch cubes; 1 medium onion chopped; 1 large green bell pepper cut into 1/2-inch cubes; 2 casero bay leaves; 5 1/4 cups beef stock; 1 can (6 oz) tomato paste; 1 tbsp casero smoked paprika; 2 tsps casero garlic powder; 2 tsps oregano leaves; 1 1/2 tsps casero ground cumin; 1 tsp salt; 2 smoked ham hocks about 1 pound; 3 cups sliced carrots cut about 1-inch thick, about 3 medium carrots; 2 1/2 cups cubed, peeled fresh yuca 1-inch cubes; 2 plantains cut into 1-inch pieces and peeled (about 2 1/2 cups); 1/3 cup chopped fresh cilantro divided

Sancocho is a Latin American stew that is usually served at special occasions, holidays and weekends. While each country has its own take, the recipe typically consists of hearty meats and tropical vegetables like yuca and plantains, simmered in a savory, seasoned stock. Smo... Read More Read Less

30m

PREP TIME

4hr

COOK TIME

492

CALORIES

17

INGREDIENTS

Servings: 12

Ingredients

2 tablespoons vegetable oil
3 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
1 medium onion, chopped
1 large green bell pepper, cut into 1/2-inch cubes
2 Lawry's® Casero Bay Leaves
5 1/4 cups beef stock
1 can (6 ounces) tomato paste
1 tablespoon Lawry's® Casero Smoked Paprika
2 teaspoons Lawry's® Casero Garlic Powder
2 teaspoons McCormick® Oregano Leaves
1 1/2 teaspoons Lawry's® Casero Ground Cumin
1 teaspoon salt
2 smoked ham hocks, about 1 pound
3 cups sliced carrots, cut about 1-inch thick, about 3 medium carrots
2 1/2 cups cubed, peeled fresh yuca, 1-inch cubes Substitutions available / cubed thawed frozen yuca (1-inch cubes)
2 plantains, cut into 1-inch pieces and peeled (about 2 1/2 cups)
1/3 cup chopped fresh cilantro, divided

KEY PRODUCTS

INSTRUCTIONS

1 Heat oil in 6- to 8-quart Dutch oven on medium-high heat. Add beef in batches; cook 8 minutes or until beef is browned on all sides. Remove beef from pan. Set aside.
2 Stir onion, bell pepper and bay leaves into pan; cook and stir 5 minutes or until vegetables are slightly soft. Return beef to pan.
3 Stir in stock, tomato paste and seasonings; mix well. Add ham hocks, vegetables and 1 tablespoon of the cilantro. Bring to boil. Reduce heat to medium-low; cover and simmer 3 to 3 1/2 hours or until beef and vegetables are tender. Sprinkle with remaining cilantro.