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Lunch Meals Cooking Time : 1 hour 55 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Sancocho | Traditional Venezuelan Meat and Root Vegetable Stew

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Sancocho is a traditional Venezuelan stew prepared with a hearty combination of meat, root vegetables, corn, herbs, and aromatic seasonings. It is especially popular during family gatherings, weekends, and celebrations. Although recipes vary across Latin America, Venezuelan Sancocho commonly includes beef, chicken, or pork, combined with vegetables such as cassava, potatoes, pumpkin, and green plantains.

The ingredients are slowly simmered together until the meat becomes tender and the vegetables soften, creating a rich and flavourful broth. Fresh cilantro, garlic, onions, and other seasonings add depth to the dish, while corn pieces provide natural sweetness. Served hot with white rice, avocado, or arepas, Sancocho is a satisfying traditional meal that represents the warmth of Venezuelan home cooking.

Cooking Method

Prepare the Meat: Cut the beef into medium-sized chunks. Season with salt, black pepper, and cumin.
Cook the Beef: Heat vegetable oil in a large heavy pot. Lightly brown the beef on all sides. Add water or broth and bring to a boil.
Simmer: Reduce the heat, cover, and simmer for approximately 45–60 minutes until the beef begins to become tender. Skim off any excess foam.
Prepare the Vegetables: Peel and cut the cassava, potatoes, pumpkin, and green plantain into medium-sized pieces. Remove any tough central fibres from the cassava.
Add Aromatics: Add onion, garlic, bell pepper, spring onions, oregano, and corn to the pot. Stir gently.
Add Root Vegetables: Add cassava, potatoes, and plantain. Continue simmering until the vegetables begin to soften.
Add Pumpkin and Chicken: Add pumpkin and optional chicken pieces. Cook until the chicken reaches a safe internal temperature of 74°C (165°F) and the beef and vegetables are completely tender.
Adjust the Broth: Taste and adjust the salt and seasonings. Add a little water if the stew becomes too thick.
Finish with Herbs: Stir in fresh cilantro and optional lime juice. Simmer for another 2 minutes.
Serve: Ladle the hot Sancocho into bowls with generous portions of meat, vegetables, and broth. Serve with white rice, avocado, or arepas.