Puerto Rican Beef Stew Sancocho
From chefboriqua 15 years agoIngredients
- 2 tablespoons olive oil shopping list
- 5 garlic cloves, minced shopping list
- 1-1/2 pounds top round beef, cubed into 1-1/2-inch pieces shopping list
- 1/3 cup chopped yellow onions shopping list
- 1/3 cup chopped green pepper shopping list
- 1/3 cup chopped celery shopping list
- 1 teaspoon minced fresh gingerroot shopping list
- 1 chili pepper; seeded and minced shopping list
- 5 sprigs of cilantro, chopped shopping list
- 1/4 teaspoon ground cumin shopping list
- 1 teaspoon pulverized rock salt shopping list
- 1/4 teaspoon ground white pepper shopping list
- 1/3 cup Burgundy wine shopping list
- 4 medium tomatoes, cored and chopped shopping list
- 4 quarts beef stock shopping list
- 2 green bananas, peeled and slice into 1-inch pieces shopping list
- 1 yellow plantain, peeled and sliced into 1/2-inch pieces shopping list
- 1 medium sweet potato (1/2 pound), diced into 1-inch pieces shopping list
- 1/2 pound butternut squash, peeled and cubed into 1-inch pieces shopping list
- 3 medium new potatoes, scrubbed clean and quartered shopping list
- 1 large chayote, peeled, cored, and diced into 1-inch pieces shopping list
- 2 ears of corn, cleaned and sliced into 6 parts each shopping list
How to make it
- In a preheated kettle over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to caramelize. Fold in chopped pepper, celery, gingerroot, chili pepper, cilantro, cumin, salt, white pepper, burgundy wine, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half.
- Stir beef, then fold in all the remaining vegetables and beef stock. Continue to cook until meat is tender and the vegetables soft. Serve alongside a fresh bread and white rice
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