Latin Beef Stew with Pumpkin, Yuca and Plantains

Name: Latin Beef Stew with Pumpkin, Yuca and Plantains
Total time: 270 min
Ingredients: 2 tbsp (30 ml) vegetable oil; 3 (1.5 kg) boneless beef chuck*, trimmed and cut into 1-in (2.5 cm) cubes; 1 medium onion coarsely chopped; 1 large green bell pepper cut into ½-in (1 cm) cubes; 2 bay leaves (club house); 5 1/4 cups (1.3 liter) Beef Cooking Stock; 1 can (156 ml) tomato paste; 1 tbsp (15 ml) paprika smoked (mccormick ); 2 tsp (10 ml) garlic salt (club house); 2 tsp (10 ml) oregano leaves (club house); 1 1/2 tsp (7 ml) cumin ground (club house); 2 smoked ham hocks (about 1 lb/500 g); 3 cups (750 ml) cubed, peeled and seeded West Indian pumpkin (calabaza)** (1-in/2.5 cm cubes); 2 1/2 cups (625 ml) cubed, peeled fresh yuca or thawed frozen yuca** (1-in/2.5 cm cubes); 2 plantains** cut into 1-in (2.5 cm) pieces and peeled (about 2 ½ cups/625 mL); 1/3 cup (75 ml) chopped fresh cilantro divided

www.clubhouse.ca

Sancocho is a Latin American stew that is usually served at special occasions and holidays. While each country has its own take, the recipe typically consists of hearty meat and vegetables like yuca...

View full recipe on www.clubhouse.ca

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.clubhouse.ca.

Share this recipe:

Cooking tools:

Dutch oven
Chef's knife
Cutting board
Peeler
Measuring spoon
Wooden spoon
Ladle
Colander
Stove
Mixing bowl

Ingredients

2 tbsp (30 ml) vegetable oil
3 (1.5 kg) boneless beef chuck*, trimmed and cut into 1-in (2.5 cm) cubes
1 medium onion coarsely chopped
1 large green bell pepper cut into ½-in (1 cm) cubes
2 bay leaves (club house)
5 1/4 cups (1.3 liter) Beef Cooking Stock
1 can (156 ml) tomato paste
1 tbsp (15 ml) paprika smoked (mccormick )
2 tsp (10 ml) garlic salt (club house)
2 tsp (10 ml) oregano leaves (club house)
1 1/2 tsp (7 ml) cumin ground (club house)
2 smoked ham hocks (about 1 lb/500 g)
3 cups (750 ml) cubed, peeled and seeded West Indian pumpkin (calabaza)** (1-in/2.5 cm cubes)
2 1/2 cups (625 ml) cubed, peeled fresh yuca or thawed frozen yuca** (1-in/2.5 cm cubes)
2 plantains** cut into 1-in (2.5 cm) pieces and peeled (about 2 ½ cups/625 mL)
1/3 cup (75 ml) chopped fresh cilantro divided