Dominican Beef & Yucca Stew (Sancocho Style)
Ingredients
2 lbs beef chuck (cut into chunks)
1 large yucca (peeled and cut into chunks)
2 plantains (peeled and sliced)
1 onion (chopped)
2 cloves garlic (minced)
1 bell pepper (chopped)
2 tomatoes (chopped)
4 cups beef broth
2 tablespoons vegetable oil
1 tablespoon oregano
1 teaspoon cumin
Salt and pepper (to taste)
Fresh cilantro (for garnish)
Instructions
1. Sear the Beef
Heat Oil: In a large pot, heat vegetable oil over medium-high heat.
Brown Beef: Add beef chunks and sear until browned on all sides. Remove and set aside.
2. Sauté Aromatics
Cook Vegetables: In the same pot, add chopped onion, bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
Add Tomatoes: Stir in chopped tomatoes and cook for another 2-3 minutes.
3. Build the Stew
Return Beef: Add the browned beef back to the pot.
Add Broth and Spices: Pour in beef broth, then add oregano, cumin, salt, and pepper. Bring to a boil.
4. Add Yucca and Plantains
Simmer: Reduce heat to low and let simmer for about 1 hour.
Add Yucca and Plantains: Stir in yucca and plantains, then continue to simmer for another 30-40 minutes, or until everything is tender.
5. Serve
Plate the Dish: Serve the beef and yucca stew hot.
Garnish: Top with fresh cilantro for added flavor.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Variations: Add other root vegetables like carrots or potatoes for extra heartiness.
Enjoy your hearty Dominican Beef & Yucca Stew! 🥘🥩