Puerto Rican Sancocho (Caribbean Beef & Vegetable Stew)

gypsyplate.com

Claudia

Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 45 minutes

subheading: Beef marinade:

3 pounds chuck roast, cut into bite sized chunks

¼ cup sofrito (see note 1)

1 packet sazon (culantro y achiote)

3 tsp dried oregano

¼ tsp black pepper

1 Tbsp adobo

2 Tbsp white vinegar

2 Tbsp olive oil

subheading: Sancocho:

4 to 5 Tbsp olive oil, divided

1 medium onion, diced

4 to 5 garlic cloves, chopped

5 Tbsp sofrito

1 cup tomato sauce

1.5 tsp oregano

¼ tsp adobo

6 cups beef broth

2 to 3 carrots, cut into big chunks

3 to 4 small potatoes, cut into big chunks

¼ butternut squash, peeled and cut into big chunks

3 ears corn, cut into big chunks

1 big green plantain, peeled and cut into big chunks

1 small yucca, peeled and cut inti big chunks

Note: Ingredients may have been altered from the original.

Directions at gypsyplate.com

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