Sancocho

Ingredients

• •2 pounds beef chuck, cut into 2-inch pieces
• •2 tablespoons olive oil
• •1 medium onion, diced
• •4 cloves garlic, minced
• •8 cups beef broth
• •2 medium potatoes, cubed
• •2 medium yams, cubed
• •1 large green plantain, peeled and cubed
• •2 medium carrots, cut into chunks
• •1 cup corn kernels
• •2 teaspoons dried oregano
• •1 teaspoon salt
• •½ teaspoon black pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat and brown the beef pieces on all sides, about 8 minutes total. Remove and set aside.
2. 2In the same pot, sauté diced onion and garlic until softened, about 3 minutes.
3. 3Return beef to pot and add beef broth, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. 4Add potatoes, yams, green plantain, and carrots to the pot.
5. 5Continue simmering for 25-30 minutes until vegetables are tender and beef is fully cooked.
6. 6Stir in corn kernels and cook for 5 more minutes until heated through.
7. 7Taste and adjust seasoning as needed, then serve hot in bowls with crusty bread.

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