Sancocho de Res con Yuca

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Puerto Rican stew with tender beef, yuca, and vegetables in a rich broth. This puerto rican-inspired soups ready in about 120 minutes pairs medium (peeled, cubed) potatoes, medium (sliced) onion, (sliced) carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 30 min Cook: 90 min Serves 6 Puerto Rican cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large pot over medium-high heat; brown beef cubes in batches for 3-4 minutes per side until seared, then set aside.
  2. Step 2: Add onion, celery, carrots, and garlic to the pot; cook for 5 minutes until vegetables soften and onion is translucent.
  3. Step 3: Return beef to pot, add chicken broth, bay leaves, 1 tsp salt, and 1/2 tsp black pepper; bring to a boil, then reduce heat to low.
  4. Step 4: Cover and simmer for 1 hour, adding yuca and potatoes during the last 30 minutes of cooking until vegetables are tender.
  5. Step 5: Remove bay leaves, stir in epazote, and simmer uncovered for 5 more minutes. Serve hot with extra epazote sprinkled on top.

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Frequently asked questions

How long does Sancocho de Res con Yuca take to make?

Total time is about 120 minutes (30 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 Sancocho de Res con Yuca?

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 medium (sliced) onion from drying out.

Can I substitute ingredients in Sancocho de Res con Yuca?

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 Sancocho de Res con Yuca 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 Sancocho de Res con Yuca?

Puerto Rican 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.

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