Name: Sancocho Puerto Rican
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Puerto Rican
Ingredients: 3 tbsp olive oil; 1 medium white onion, diced; 1 green bell pepper, diced; ¼ cup sofrito; 4 cloves garlic, minced; 2 bay leaves; 1 packet sazón seasoning; 1 tsp salt; ½ tsp black pepper; ½ tsp dried oregano; ½ tsp cumin; 2 lbs beef chuck roast, cut into 1-inch cubes; ½ cup tomato sauce; 6-8 cups beef broth; 2 green plantains, peeled and cut into 2-inch pieces; 2 ears of corn, cut into 2-inch wheels; 2 large carrots, cut into 2-inch pieces; 2 cups yucca (cassava), peeled and cubed; 2 cups yautia (taro root), peeled and cubed; 2 cups sweet potato or fresh pumpkin, peeled and cubed; 3 Yukon Gold or Russet potatoes, peeled and cubed; 2 zucchini or chayote squash, cubed

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Hey there! Today, I want to share a recipe that’s incredibly close to my heart. It’s more than just a meal. It’s a warm hug in a bowl, a reason to gather, and a huge part of Caribbean culture. We’re making Sancocho. Specifically, my absolute favorite version of this rich beef and vegetable stew.

If you’ve never tried it, just picture the best beef stew you can imagine. Now, load it up with a wild variety of tropical root vegetables, corn, and a broth so flavorful it warms your soul. Sancocho is a big deal all over Latin America, and every country has its own special twist. But for me, the Puerto Rican style is pure magic.

It’s the kind of food my family makes on a rainy Sunday. The thing we bring to a party to feed a crowd. And honestly? It’s the perfect cure for just about anything.

This recipe is a mix of family secrets and my own kitchen experiments, designed to be full of authentic flavor but totally doable for anyone. So, grab your apron. Let’s get cooking together!

What You’re Getting Into

Before we start chopping, here’s a quick rundown. This isn’t a 30-minute meal, I won’t lie to you. But every single minute you spend on it pays off in a big way. Huge.

The Time Commitment: You’ll need about 20 minutes to prep everything (mostly chopping) and about 1 hour for the pot to do its thing on the stove. So, set aside around 1 hour and 20 minutes from start to finish.
How Many It Feeds: This recipe makes enough for 6 to 8 people. Sancocho is meant for sharing!
Making More or Less: The great news? This recipe is super flexible. You can easily double it for a party or cut it in half for a smaller family. I’ve done both. Trust me, you’ll want leftovers.

Here’s a simple guide for scaling the key ingredients:

Servings	Beef	Sofrito	Beef Broth
For 3-4 (Half Recipe)	1 pound	2 tablespoons	3-4 cups
For 12-16 (Double Recipe)	4 pounds	½ cup	12-16 cups
Just remember to adjust all the other ingredients by the same amount!

Difficulty Level: I’d call it Medium-Easy. There are no fancy techniques here. The only real work is in the peeling and chopping. It’s the perfect weekend project when you want to make something special.

The Tools and Ingredients

A great Sancocho is all about the ingredients. Let’s break down what we’re using.

The Gear:

The most important tool is a big, heavy-bottomed pot. I use my 8-quart Dutch oven. That heavy base is your best friend because it keeps things from sticking and burning. If you don’t have one, a large stockpot works fine—just stir it a little more often. You’ll also need a good knife and a vegetable peeler.

The Make-Ahead Tip:

You can totally get a head start! A day before, feel free to peel and chop all your root vegetables (we call them viandas). The secret to keeping them from browning? Just pop them in a bowl of cold, salted water and stick it in the fridge. Easy.

The Ingredients List:

I think of the ingredients in four groups: the flavor starters, the beef, the veggies, and the finishing touches.

The Flavor Starters: This is where the magic begins. We’ll use olive oil to cook down a medium white onion and a green bell pepper. Then, the most important part: a generous ¼ cup of sofrito. Sofrito is the heart of Puerto Rican cooking. You can find it in the freezer aisle at most big grocery stores. To that, we add a packet of sazón seasoning (for color and that special something), bay leaves, salt, cumin, dried oregano, and black pepper.
The Star Protein: We’re using two pounds of beef chuck roast.¹ This is the perfect cut for a stew. It starts off tough, but after simmering for a while, it becomes unbelievably tender. I usually trim off the big, hard pieces of fat but leave some of the marbling. That’s where the flavor is!
The Veggie Medley: This is what makes Sancocho, well, Sancocho. It’s a glorious, starchy mix!
- Two large carrots
- Two green plantains (these are a must for me!)
- Two ears of corn
- About two cups each of sweet potato, yucca (also called cassava), and yautia (taro root).If these veggies are new to you, don’t be nervous! You can find them at most big supermarkets or a local Latin market. Just be sure to peel them well, especially that waxy brown skin on the yucca.
The Broth & Final Add-ins: A half-cup of tomato sauce adds a nice tang, and 6 to 8 cups of beef broth is the soul of the stew. Towards the end, we’ll add three Yukon Gold potatoes and two zucchini or chayote squash. We add these later because they cook faster, and we don’t want them to turn to mush.

Let’s Get Cooking! Step by Step

Ready? Your kitchen is about to smell amazing.

Step 1: Build Your Flavor Foundation

Grab your big pot and set it over medium-high heat. Add your olive oil. Once it’s shimmering, toss in the bay leaves, diced onion, and green pepper. Let them sizzle for a bit, then add the sofrito, sazón, salt, cumin, oregano, and black pepper. Stir it all up. This step wakes up all the spices and builds a delicious base for everything else. Cook for about 5-7 minutes, until the onions are soft and see-through.

Step 2: Sear the Beef

Next, add your cubed beef to the pot. We’re not trying to cook it all the way through here. The goal is to get a nice brown crust on all sides. It’s a simple step that adds a ton of flavor. Pro tip: Don’t crowd the pan! If you put too much meat in at once, it will steam instead of brown. Work in batches if you need to. Once the beef is browned, add the minced garlic and stir it around for about a minute until you can smell it. Just don’t let it burn!

Step 3: The First Simmer

Time for the big family reunion in the pot. Add your carrots, green plantains, corn, yucca, yautia, and sweet potato. Pour in the tomato sauce and give it a good stir, making sure to coat all those veggies. Now, pour in enough beef broth to cover everything.

Crank the heat to high and bring it all to a boil. The second it starts bubbling hard, turn the heat down to low-medium so it’s just gently simmering. Let it do its thing for 15 minutes. This gives those tough root veggies a head start.

Step 4: The Final Simmer

After 15 minutes, it’s time to add the rest of the crew. Gently stir in your potatoes, zucchini or chayote, and the pumpkin (if you’re using it). Pop the lid on the pot and let the sancocho simmer for another 25-30 minutes.

How do you know it’s done? The broth will look thick and rich. But the fork test is your best friend. Poke a piece of potato or yucca. If the fork slides in easily, you’re golden. The veggies should be tender, but not falling apart. Give the broth one last taste and add a little more salt if you think it needs it.

Want to Mix It Up?

One of my favorite things about Sancocho is that you can totally make it your own.

More Meats: For a really hearty stew, try a mix of meats! Brown some pork shoulder with the beef, or add bone-in chicken thighs. My uncle calls this the “Sancocho de Siete Carnes” (seven-meat stew) when he’s feeling extra.
A Little Spice: If you like some heat, toss a whole habanero pepper into the pot when you add the broth. Let it float around and just pull it out before you serve. It adds a nice warmth without being crazy spicy.
Plantain Dumplings (Bolitas de Plátano): This is a really traditional touch. Just grate a green plantain, mix it with a pinch of salt, and roll it into little balls. Drop them into the stew during the last 15 minutes of cooking. They are so good!

Time to Eat! Serving and Storing

You did it! The house smells incredible, and you have a beautiful pot of Sancocho.

Serve it up hot in big bowls. Make sure everyone gets a little bit of everything—broth, meat, and all those different veggies. I always serve it with a sprinkle of fresh cilantro and a lime wedge on the side. The freshness cuts through the rich stew perfectly.

What to serve with it? A bowl of white rice for soaking up that amazing broth and a few slices of creamy avocado are all you need.

Leftovers are one of the best parts. Seriously. I think Sancocho tastes even better the next day. Store it in the fridge for up to 4 days. It also freezes really well for up to 3 months. It’s the perfect meal to have ready for a busy day when you need some comfort.