~ Beef Sancocho (Dominican Beef Stew) ~
One of the things I love most about Florida summers are the afternoon rain. It gets really dark and it pours for about an hour and then the sun comes out like nothing ever happened. Last week it was like that all day and night and while most people hate it, I happen to love the break that the rain brings to the long, brutally hot summer days. On days like this we love to make a huge pot of sancocho, which translates to stew in english.
Dominican Beef Stew
Normally sancocho has a minimum of three meats but we kept it simple and went only with beef. It’s by far my favorite type of stew to eat. It’s hearty, full of flavor and despite what most might think, a pretty easy to make dinner recipe.
Dominican Beef Stew
Ingredients:
2 pounds of beef neck bone
2 green plantains peeled and cut
2 cassava or yuca* peeled and cut
3 lb yautia* peeled and cut
3 large potatoes peeled and cut
1 large diced onions
3 large carrots
Small bunch cilantro chopped
1 tablespoon of vinegar (optional)
2 cubes of chicken base
1/4 cup of vegetable oil
1 Tablespoon of garlic powder
1/4 cup of oregano
1 Tablespoon of pepper
1 1/2 lbs of Spanish pumpkin peeled and cut
6 cups of water
salt (to taste – usually about 1-2 teaspoons)
Prep:
Preheat oil in pot over low to medium
Season Dominican beef stew with oregano, garlic powder, pepper and place in oil and then brown beef on all sides.
Add in all the remaining ingredients and 2 chicken bouillon cubes.
Add water and boil.
Continue to cook until meat is tender and the vegetables are soft.
Serve your Dominican beef stew with a side of rice and enjoy! 🙂
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