JesseEatzA rich and hearty Dominican-style stew featuring a variety of meats and traditional root vegetables like yuca and plantains.
Season the beef and chicken cubes with salt, pepper, and half of the minced garlic.
Peel and chop the yuca, potatoes, plantains, and onions. Cut the corn into 1-inch rounds.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef and chicken in batches until golden on all sides.
Don't crowd the pan or the meat will steam instead of browning.
Add the diced onion and remaining garlic to the pot, sautéing until fragrant and translucent.
Pour in the beef broth and bring to a boil. Reduce heat to low and simmer the meat for about 30 minutes to ensure tenderness.
Add the yuca, plantains, and corn to the pot. Continue to simmer for 20 minutes.
Add the potatoes and half of the cilantro. Simmer for another 20-25 minutes until all root vegetables are fork-tender and the broth has thickened slightly.
Stir in the lime juice and the remaining fresh cilantro just before serving. Taste and adjust seasoning.
Inspired by traditional Dominican Sancocho. This is the ultimate 'one-pot' family meal. The key is the variety of root vegetables which naturally thicken the broth as they simmer. For a cleaner performance version, we use lean beef and skinless chicken to keep the protein high and the fats controlled.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.