Busters Recipes

Puerto Rican Beef Stew - Sancocho

Serves 6

Ingredients

2 tablespoons olive oil
5 garlic cloves, minced
1-1/2 pounds top round beef, cubed into 1-1/2-inch
pieces
1/3 cup chopped yellow onions
1/3 cup chopped green pepper
1/3 cup chopped celery
1 teaspoon minced fresh gingerroot
1 chili pepper; seeded and minced
5 sprigs of cilantro, chopped
1/4 teaspoon ground cumin
1 teaspoon pulverized rock salt
1/4 teaspoon ground white pepper
1/3 cup burgundy wine
4 medium tomatoes, cored and chopped
4 quarts beef stock
2 green bananas, peeled and slice into 1-inch pieces
1 yellow plantain, peeled and sliced into 1/2-inch
pieces
1 medium sweet potato (1/2 pound), diced into 1-inch
pieces
1/2 pound butternut squash, peeled and cubed into 1-inch
pieces
3 medium new potatoes, scrubbed clean and quartered
1 large chayote, peeled, cored, and diced into 1-inch
pieces
2 ears of white corn, cleaned and sliced into 6 parts
each

Preparation

1. 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.

2. Stir beef, then fold in all the remaining vegetables and
beef stock.
Continue to cook until meat is tender and the vegetables
soft.

Serving Suggestions:

Since this soup contains beef and vegetables, it is hearty
already. Serve alongside a fresh bread and use the bread to
soak up some of this delicious flavor.

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