A hearty Colombian one-pot stew of beef, yuca, plantain and corn, simmered low and slow the way it's made for family gatherings.
Sancocho is close to a national dish in Colombia, a substantial stew built around whatever meat and starchy vegetables are on hand — beef, chicken or a mix, plus yuca, plantain, corn and potato, all simmered together in one big pot. It's a dish tied to gathering: Sunday family lunches, celebrations, and big pots cooked outdoors over wood fire in rural areas. The technique is straightforward but requires patience — simmering the meat long enough to render it tender before layering in the vegetables in the order of how long they take to cook. The starches from the yuca and plantain naturally thicken the broth into something between a soup and a stew. This home version simplifies the process for a stovetop pot rather than an open fire, but keeps the same layered simmering method and the hearty, warming result that makes sancocho a Sunday staple across Colombia.
Serves 6
In a large pot, combine the beef, water, onion and garlic. Bring to a boil, skim any foam, then reduce to a low simmer.
Cover and simmer 1 hour, until the beef is starting to turn tender, adding more water if the level drops too far.
Add the corn and yuca. Simmer 20 minutes, since these take longest to soften.
Add the plantains and potatoes. Continue simmering 20-25 minutes, until everything is fork-tender and the broth has thickened slightly from the starches.
Stir in the cilantro sprig, salt and pepper. Simmer 5 more minutes, then discard the cilantro sprig and serve hot with scallions scattered on top.
The plantains should be soft enough to mash slightly into the broth — that's what thickens it naturally.
Use bone-in beef shank if you can find it — the marrow adds body to the broth that boneless cuts can't match.
Cut the yuca and plantains into similar-sized chunks so they finish cooking at the same time.
Don't rush the first simmer — an hour of gentle cooking is what makes the beef fall-apart tender.
Add chicken thighs alongside or instead of beef for a lighter 'sancocho de pollo' version.
Include a piece of pork rib for the traditional 'sancocho trifasico' with three meats.
Serve with white rice and avocado on the side, as is customary at Colombian family tables.
Refrigerate in an airtight container up to 4 days; the flavor deepens overnight. Freezes well for up to 3 months.
Sancocho is considered a national dish of Colombia, a hearty one-pot stew of meat and root vegetables traditionally simmered outdoors in a big pot for family gatherings, with regional variations found from the Andes to the Caribbean coast.
Yes, chicken thighs or a whole cut-up chicken work well and cook faster, usually done in about 35-40 minutes total.
Substitute extra potatoes or add sweet potato — the texture differs slightly but the stew still works.
Mash a few pieces of the cooked plantain against the side of the pot; the starch will thicken the broth naturally.
Per serving (480g / 16.9 oz) · 6 servings total
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