Dominican-Style Sancocho with Root Vegetables
A hearty Dominican stew featuring tender meats and a medley of root vegetables simmered to perfection in a flavorful broth. This caribbean-inspired soups ready in about 110 minutes pairs beef stew meat, pork shoulder, cut into chunks, yuca (cassava), peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb beef stew meat
- 1 lb pork shoulder, cut into chunks
- 2 cups yuca (cassava), peeled and chopped
- 2 medium plantains, peeled and sliced
- 1 cup boniato (sweet potato), peeled and chopped
- 2 ears corn on the cob, cut into 3 pieces
- 1 medium onion, chopped
- 4 cloves garlic cloves, minced
- 1 medium bell pepper, chopped
- 1/2 cup cilantro, chopped
- 6 cups beef broth
- 3 cups water
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, heat 2 tbsp olive oil over medium-high heat. Add 1 lb beef stew meat and 1 lb pork shoulder chunks, browning on all sides for about 5-7 minutes until nicely caramelized.
- Step 2: Add 1 chopped onion, 4 minced garlic cloves, and 1 chopped bell pepper to the pot. Sauté together with the meat for 3-4 minutes until softened and fragrant.
- Step 3: Pour in 6 cups beef broth and 3 cups water, then stir in 2 tsp salt, 1 tsp black pepper, and 1 tsp oregano. Bring to a boil, then reduce to a simmer and cook covered for 1 hour until meats are tender.
- Step 4: Add 2 cups peeled and chopped yuca, 2 medium sliced plantains, 1 cup peeled and chopped boniato, and 2 ears of corn cut into 3 pieces each. Continue simmering uncovered for another 30 minutes until vegetables are soft.
- Step 5: Stir in 1/2 cup chopped cilantro and adjust seasoning if needed. Serve hot with fresh lime wedges for squeezing over each bowl.
Frequently asked questions
How long does Dominican-Style Sancocho with Root Vegetables take to make?
Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dominican-Style Sancocho with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef stew meat from drying out.
Can I substitute ingredients in Dominican-Style Sancocho with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dominican-Style Sancocho with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dominican-Style Sancocho with Root Vegetables?
Caribbean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
