Paleo Sancocho de Res (Beef Stew)

Ingredients

• about 910 g Beef Chuck
• 8 cups Beef Broth
• about 450 g Yuca (Cassava)
• 2 large Sweet Potatoes
• 2 large Plantains (green)
• 1 large Onion
• 4 cloves Garlic
• 1/2 cup Cilantro
• 2 tbsp Coconut Oil
• 1 tsp Salt
• 1/2 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the 2 tablespoons of coconut oil and let it heat until shimmering.
2. 2Add the about 910 g of beef chuck to the hot oil. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
3. 3Add the 1 large onion, cut into 1.27 cm pieces, and the 4 cloves of garlic, minced, to the pot. Cook, stirring frequently, until the onion is softened and translucent, about 5-7 minutes. Do not let the garlic burn.
4. 4Return the browned about 910 g of beef chuck to the pot. Pour in the 8 cups of beef broth. Add the about 450 g of yuca, peeled and cut into 5.08 cm chunks, the 2 large sweet potatoes, peeled and cut into 5.08 cm chunks, and the 2 green plantains, peeled and cut into 5.08 cm chunks. Stir in the 1 teaspoon of salt and the 1/2 teaspoon of pepper.
5. 5Increase the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer gently for 1.5 to 2 hours. The stew is ready when the beef is fork-tender and easily pulls apart, and the yuca and sweet potatoes are soft.
6. 6During the last 15 minutes of simmering, stir in the 1/2 cup of chopped cilantro.
7. 7Serve the Paleo Sancocho de Res hot.

Related Guides