Hearty Dominican stew with beef, root vegetables and tropical tubers — slow-cooked comfort that feeds a family.
Sancocho is the Dominican Republic's most celebrated one-pot meal, traditionally eaten on Sundays and at family gatherings. This hearty stew layers beef (usually chuck), local root vegetables (yuca, plantain, yautía), aromatic soffritto, and broth into a deeply satisfying dish. The vegetables become meltingly tender while the beef becomes fall-apart soft. Served in deep bowls with crusty bread and a squeeze of lime, sancocho is the soul of Dominican home cooking — rustic, nourishing and meant for sharing.
Serves 6
Heat oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches for 3–4 minutes per side. Remove and set aside.
Deep browning develops the rich flavour that defines great sancocho.
In the same pot, add onion and cook for 2 minutes, then add garlic and cook for 1 minute. Deglaze with a splash of water, scraping up the browned bits. Return beef to the pot.
Pour in 2 litres of beef broth. Bring to a boil, then reduce to a gentle simmer. Cook for 45 minutes until beef is half-cooked and beginning to tenderise.
Add yuca and plantain chunks (the harder vegetables first). Simmer for 20 minutes. Then add remaining softer vegetables and any meats like salami or ham. Continue simmering for 20–25 minutes until all vegetables are very tender.
Remove from heat. Taste and adjust salt and pepper. Ladle into deep bowls and serve with crusty bread, lime wedges and hot sauce on the side.
Yuca is starchy and can become mushy if overcooked — add it after the beef has had time to tenderise.
Sancocho improves the next day — make it in advance if possible.
Use a heavy-bottomed pot so the stew simmers gently rather than boils.
With Chicken: use chicken thighs instead of beef; reduce cooking time to 45 minutes total.
Vegetarian: use chickpeas and lentils for protein; use vegetable broth.
Refrigerate for up to 4 days. Freezes excellently for 3 months — the flavour improves after time.
Sancocho arrived in the Caribbean with Spanish colonists and became deeply rooted in Dominican culture. Every island and country has its own version, adapted to local ingredients. The Dominican version is known for its hearty vegetables and slow cooking.
Most Caribbean and Latin markets carry fresh yuca. It looks like a large brown root. Some stores also sell frozen yuca.
Yes, though the starch profile will be different. Yuca is more fibrous and starchy — it gives sancocho its characteristic texture.
Per serving (450g / 15.9 oz) · 6 servings total
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