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Sancocho (Puerto Rican Beef and Root Vegetable Stew)

A hearty beef soup with yautía, green plantain, calabaza, potato and corn, thickened by its own vegetables.

By Wanda Oyola 1 h 50 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A bowl of sancocho with beef, corn on the cob, calabaza, potato and plantain in a golden broth, with avocado and rice on the side.

Sancocho is the big Sunday soup of Puerto Rico: chunks of beef simmered with viandas, the starchy roots and plantains of the island, like yautía, green plantain, calabaza and potato, plus pieces of corn on the cob. As it cooks, some of the calabaza melts into the broth and turns it golden and thick.

The Thermomix® TM7™ simmers the beef on reverse at soft speed until tender, then the viandas join it in the bowl while the corn steams in the Varoma on top, so everything fits and is ready at the same time. Serve it with white rice and avocado, the classic way.

Made in the Thermomix® TM7™

Sancocho (Puerto Rican Beef and Root Vegetable Stew)

Makes: 4 large bowls

  • Prep25 min
  • Cook1 h 25 min
  • Total1 h 50 min
  • Serves4

Ingredients

Vegetables

To serve

Instructions

  1. In a bowl, toss the beef with the adobo.
  2. Place the oil and sofrito in the mixing bowl and sauté 4 min/120°C (250°F)/speed 1.
  3. Add the beef, sazón and oregano and sauté 5 min/120°C (250°F)/reverse/speed 1.
  4. Add the tomato sauce, broth and bay leaf. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 50 min/100°C (212°F)/reverse/speed soft.
  5. Add the yautía, plantain, calabaza and potato and push them under the liquid with the spatula. Remove the simmering basket, put the corn in the Varoma, set it in position and cook 25 min/Varoma/reverse/speed soft.
  6. Check that the beef and vegetables are tender. Press a few pieces of calabaza against the side of the bowl with the spatula to thicken the broth, taste for salt and remove the bay leaf.
  7. Ladle into bowls, add the corn, sprinkle with cilantro and serve with avocado and white rice.

Tips

  • Keep the vegetables in the bowl to about 600 g so the contents stay under 2 liters. Want more? Steam extra potato pieces in the Varoma next to the corn.
  • Swap in yuca, ñame or batata (white sweet potato) for any of the vegetables, cut in pieces of the same size.
  • Sancocho tastes even better the next day. It keeps 4 days in the fridge; add a little water when you reheat it.

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