Entree: Dominica – National Cuisine – Sancocho (Traditional Dominican stew of beef and mixed root vegetables cooked together until tender)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 5 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, cut into 1- to 1.5-inch (3.81 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 4 cloves garlic, minced, about 1 oz (28 g)
- 2 scallions, chopped, about 1 oz (30 g)
- 1 green bell pepper, chopped, about 6 oz (170 g)
- 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (8 g) chopped chadon beni
- 1 scotch bonnet pepper, left whole (for heat)
- 2 bay leaves
- 4 cups (960 ml) beef stock
- 1 cup (240 ml) coconut milk
- 2 green plantains, peeled and cut into 1-inch (2.54 cm) pieces, about 12 oz (340 g)
- 1 lb (450 g) cassava (yucca), peeled and cut into 1-inch (2.54 cm) pieces
- 1 lb (450 g) dasheen (taro), peeled and cut into 1-inch (2.54 cm) pieces
- 1 small pumpkin or butternut squash, peeled and cubed, about 1 lb (450 g)
- 2 tbsp (30 ml) fresh lime juice
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (5 g) freshly ground black pepper

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into 1- to 1.5-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 4 cloves garlic, minced, about 1 oz (28 g)
- 2 scallions, chopped, about 1 oz (30 g)
- 1 green bell pepper, chopped, about 6 oz (170 g)
- 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (8 g) chopped chadon beni
- 1 scotch bonnet pepper, left whole (for heat)
- 2 bay leaves
- 4 cups (960 ml) beef stock
- 1 cup (240 ml) coconut milk
- 2 green plantains, peeled and cut into 1-inch pieces, about 12 oz (340 g)
- 1 lb (450 g) cassava (yucca), peeled and cut into 1-inch pieces
- 1 lb (450 g) dasheen (taro), peeled and cut into 1-inch pieces
- 1 small pumpkin or butternut squash, peeled and cubed, about 1 lb (450 g)
- 2 tbsp (30 ml) fresh lime juice
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (5 g) freshly ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the beef with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Heat the oil in a large heavy pot over medium-high heat and brown the beef in batches until well seared; transfer to a plate.
2. Reduce heat to medium, add the onion, bell pepper, scallions, and thyme. Sauté until softened, about 5–7 minutes. Add the garlic and cook 1 minute more.
3. Return the browned beef to the pot. Add the beef stock, coconut milk, bay leaves, and the whole scotch bonnet pepper. Bring to a boil, then reduce heat to low and simmer, partially covered, until the beef begins to become tender, about 1 to 1 1/4 hours.
4. Add the cassava and dasheen first, since they take longest, and simmer 20 minutes. Then add the plantains and pumpkin and continue simmering until all the root vegetables are tender and the beef is fork-tender, about 20–30 minutes more.
5. Remove and discard the bay leaves and scotch bonnet (or leave whole for milder heat). Stir in lime juice and remaining salt and pepper, tasting and adjusting seasoning.
6. Turn off the heat, stir in chopped chadon beni, and let the sancocho rest 5 minutes before serving. Serve hot in bowls, ladled with some broth and root vegetables.

1. Season the beef with 1 tsp salt and 1/2 tsp pepper. Heat the oil in a large heavy pot over medium-high heat and brown the beef in batches until well seared; transfer to a plate.
2. Reduce heat to medium, add the onion, bell pepper, scallions, and thyme. Sauté until softened, about 5–7 minutes. Add the garlic and cook 1 minute more.
3. Return the browned beef to the pot. Add the beef stock, coconut milk, bay leaves, and the whole scotch bonnet pepper. Bring to a boil, then reduce heat to low and simmer, partially covered, until the beef begins to become tender, about 1 to 1 1/4 hours.
4. Add the cassava and dasheen first, since they take longest, and simmer 20 minutes. Then add the plantains and pumpkin and continue simmering until all the root vegetables are tender and the beef is fork-tender, about 20–30 minutes more.
5. Remove and discard the bay leaves and scotch bonnet (or leave whole for milder heat). Stir in lime juice and remaining salt and pepper, tasting and adjusting seasoning.
6. Turn off the heat, stir in chopped chadon beni, and let the sancocho rest 5 minutes before serving. Serve hot in bowls, ladled with some broth and root vegetables.