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

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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.

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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