Colombian Beef and Potato Stew (Sancocho-Style)

About This Recipe

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.

Ingredients

Serves 6

• 1.5 lbbeef shank or stew beef(cut into chunks)
• 8 cupswater or beef stock
• 1onion(quartered)
• 4 clovesgarlic(smashed)
• 2corn on the cob(cut into thirds)
• 1 lbyuca(peeled and chunked)
• 2green plantains(peeled and chunked)
• 3yellow potatoes(halved)
• 1cilantro sprig bunch
• 2 tspfine sea salt
• 0.5 tspblack pepper
• 1scallion bunch(chopped, for serving)

Instructions

1. 1

   Start the broth

   In a large pot, combine the beef, water, onion and garlic. Bring to a boil, skim any foam, then reduce to a low simmer.

2. 2

   Simmer the meat

   Cover and simmer 1 hour, until the beef is starting to turn tender, adding more water if the level drops too far.

3. 3

   Add the root vegetables

   Add the corn and yuca. Simmer 20 minutes, since these take longest to soften.

4. 4

   Add plantains and potatoes

   Add the plantains and potatoes. Continue simmering 20-25 minutes, until everything is fork-tender and the broth has thickened slightly from the starches.

5. 5

   Season and finish

   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.

Variations

• •

  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.

Storage

Refrigerate in an airtight container up to 4 days; the flavor deepens overnight. Freezes well for up to 3 months.

Frequently Asked Questions