Sancocho de Res con Yuca

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty Puerto Rican stew with tender beef, yuca, and vegetables in a rich broth. This Puerto Rican-inspired soup recipe, ready in about 120 minutes, pairs beef chuck roast, yuca, potatoes 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.

Ingredients

• 1 lb (cut into 1-inch cubes) beef chuck roast
• 1 lb (peeled, sliced into 1-inch chunks) yuca
• 2 medium (peeled, cubed) potatoes
• 1 medium (sliced) onion
• 1/2 cup (sliced) carrots
• 2 stalks (chopped) celery
• 3 cloves (minced) garlic
• 4 cups chicken broth
• 1/4 cup (chopped) epazote
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

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.