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Sancocho (Meat and Root Vegetable Stew) Recipe (with Video)

Dairy-free, Meat, Latin American
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Discover our Sancocho (Meat and Root Vegetable Stew) Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 50min


- 2 lbs Chicken thighs, cut into pieces (with or without bone)
- 1 lb stew beef
- 2 tbsp Healthy Rican Adobo
- 2 tbsp Avocado oil, or cooking oil of choice
- 4 tbsp sofrito
- 1 tbsp Healthy Rican Sazón
- 2 c organic tomato sauce
- 2 c Chicken Broth
- 2 tbsp stuffed green olives
- 2 yuca/cassava roots
- 2 malanga roots
- 2 green bananas or green plantains
- 3 corn on the cob
- 3 Large carrots, peeled and chopped
- celery root
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Preparation of meat
1. Chop the meats into 2-inch chunks or smaller if desired and marinate with the adobo.
Starting the stew
1. In a large pot, over low-to-medium heat, combine the oil, sofrito, chicken, and beef, and stir until the meat is brown on all sides.
2. Add a bit of broth if the meat starts to burn or stick to the bottom.
Adding the ingredients
1. Add the sazón, tomato sauce, broth, green olives, and all the root vegetables, including the green bananas, plantains, carrots, and corn.
2. Add additional broth or water if needed until everything is covered.
Simmering the stew
1. Bring to a boil.
2. Lower to a simmer and cover for 30 minutes.
3. Uncover and simmer for 20 - 30 minutes or until the stock has reduced, the meat is tender, and the vegetables are soft.
Serving the stew
1. Serve and sprinkle cilantro on top if desired.
2. Can be served with rice or on its own as a hearty soup.
3. Enjoy!

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