Sancocho de Res (Beef and Vegetable Soup)

Sancocho de Res (Beef and Vegetable Soup)

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Ingredients:

– 1 1/2 lbs beef stew meat or beef shank, cut into chunks
– 2 ears of corn, cut into 2-3 inch pieces
– 3 medium potatoes, peeled and cut into large chunks
– 2 large carrots, peeled and cut into chunks
– 1 yucca root (cassava), peeled and cut into chunks
– 1 plantain, peeled and cut into thick slices
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 bell pepper, chopped
– 1 bunch cilantro, chopped
– 1/4 cup fresh parsley, chopped
– 2-3 bay leaves
– 8 cups beef broth or water
– Salt and pepper to taste
– Olive oil for sautéing

Instructions:

1. **Prepare the Beef:**
– In a large pot, heat a tablespoon of olive oil over medium heat. Add the beef chunks and brown them on all sides. Once browned, remove the beef and set it aside.

2. **Sauté the Vegetables:**
– In the same pot, add the chopped onions, garlic, and bell pepper. Sauté until the onions are translucent.

3. **Add Broth and Beef:**
– Return the beef to the pot. Add the beef broth (or water), bay leaves, and half of the chopped cilantro. Bring the mixture to a boil, then reduce the heat and simmer for about 45 minutes to 1 hour, or until the beef is tender.

4. **Add Vegetables:**
– Add the potatoes, carrots, yucca, corn, and plantain to the pot. Simmer for another 30 minutes, or until the vegetables are tender.

5. **Season the Soup:**
– Add the remaining cilantro and parsley. Season with salt and pepper to taste. Let the soup simmer for an additional 10 minutes.

6. **Serve:**
– Remove the bay leaves before serving. Ladle the soup into bowls, making sure each serving gets a good mix of beef, vegetables, and broth. Serve hot, optionally garnished with extra cilantro.

This Sancocho is hearty, filling, and packed with flavor. It’s a great dish for a family meal and is often enjoyed with white rice or avocado on the side.