Panamanian Sancocho: Hearty Beef & Root Vegetable Stew
Sancocho is a beloved traditional dish from Panama, known for its rich flavors and hearty ingredients. This delightful stew showcases the unique combination of yams, plantains, and winter squash, setting it apart from typical stews. Succulent beef or tender boneless pork simmered with a variety of colorful vegetables and savory chorizo or Italian sausage creates a comforting meal perfect for any occasion. Often served with casabe (cassava cakes) or corn bread, this dish is not only filling but also a beautiful representation of Panamanian cuisine that your family will enjoy time and time again.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
beef stew meat or boneless pork roast
1 lb (cut into 3/4 inch pieces)
cooking oil
2 tablespoons (used for browning the meat)
onion
1 medium (sliced and separated into rings)
garlic cloves
2 (minced)
water
4 cups (added for simmering)
chorizo sausage or Italian sausage
1/2 lb (sliced)
winter squash
1 medium (peeled and cubed (3 cups))
yam
1 medium (peeled and cubed (1 cup))
plantain
1 large (peeled and sliced (1 cup))
green pepper
1 large (sliced)
frozen green beans
9 ounces (may use fresh)
whole kernel corn
8 3/4 ounces (canned, undrained)
diced tomatoes
7 1/2 ounces (canned, undrained)
chili powder
1/2 teaspoon (for seasoning)
ground coriander
1/4 teaspoon (for seasoning)
salt
1 teaspoon (for seasoning, plus additional to taste)
pepper
to taste (for seasoning)
Instructions
1
In a large Dutch oven, heat the cooking oil over medium-high heat. Add half of the beef stew meat (or pork) and brown it on all sides, about 5-7 minutes. Remove the browned meat from the pot and set it aside, keeping the drippings in the pan.
2
In the same pot, add the sliced onion and minced garlic, cooking them until softened and fragrant, about 3-4 minutes. Be careful not to let them brown.
3
Return the browned meat to the Dutch oven, pour in 4 cups of water, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour to tenderize the meat.
4
After 1 hour, add the sliced chorizo (or Italian sausage), cubed winter squash, yam, sliced plantain, sliced green pepper, frozen green beans, undrained corn, undrained cut-up tomatoes, chili powder, ground coriander, and 1 teaspoon of salt into the pot.
5
Cover and continue to simmer for an additional 15 to 20 minutes, or until the meat and vegetables are tender.
6
Once done, skim off any excess fat from the surface and season with additional salt and pepper to taste.
7
Serve hot alongside casabe or corn bread for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Panamanian Sancocho?
Sancocho is a beloved traditional dish from Panama known for its rich flavors and hearty ingredients like yams, plantains, and winter squash.
What type of meat is used in this recipe?
This recipe uses 1 lb of beef stew meat or a boneless pork roast.
Can I use pork instead of beef for Panamanian Sancocho?
Yes, tender boneless pork roast cut into 3/4 inch pieces is an excellent alternative to beef.
What are the primary root vegetables in this stew?
The key root vegetables used in this stew are yams, plantains, and winter squash.
What size should I cut the meat into?
The meat should be cut into 3/4 inch pieces.
How long does it take to brown the meat?
Browning half of the meat on all sides takes about 5-7 minutes.
What should I do after the meat is browned?
Remove the meat from the pot and set it aside while keeping the drippings in the pan for the vegetables.
How should the onion and garlic be cooked?
Cook the sliced onion and minced garlic for 3-4 minutes until softened and fragrant without letting them brown.
How much water is needed for the broth?
The recipe requires 4 cups of water to be added for simmering.
How long does the meat simmer initially?
The meat should simmer covered for 1 hour to ensure it becomes tender.
What type of sausage can be added to the stew?
You can add 1/2 lb of sliced chorizo sausage or Italian sausage.
How much winter squash is needed?
You will need 1 medium winter squash that has been peeled and cubed, yielding about 3 cups.
How is the yam prepared for the stew?
One medium yam should be peeled and cubed to yield approximately 1 cup.
What is the preparation for the plantain?
One large plantain should be peeled and sliced to make about 1 cup.
Can I use fresh green beans instead of frozen?
Yes, while the recipe calls for 9 ounces of frozen green beans, fresh ones can also be used.
Should I drain the canned whole kernel corn?
No, use 8 3/4 ounces of canned corn and do not drain it.
Do the diced tomatoes need to be drained?
No, the 7 1/2 ounces of canned diced tomatoes should be added undrained.
What spices are used for seasoning Panamanian Sancocho?
The stew is seasoned with chili powder, ground coriander, salt, and pepper.
How much chili powder should I add?
The recipe calls for 1/2 teaspoon of chili powder.
How much ground coriander is required?
You should use 1/4 teaspoon of ground coriander.
How long is the second simmering period?
Simmer for an additional 15 to 20 minutes after adding the vegetables and sausage.
How do I know when the Sancocho is done?
The stew is ready once the meat and vegetables are tender.
What is the final step before serving?
Skim off any excess fat from the surface and adjust the salt and pepper to taste.
What are traditional sides for this dish?
Sancocho is often served alongside casabe (cassava cakes) or corn bread.
What kind of pot is best for cooking this stew?
A large Dutch oven is recommended for heating the oil and simmering the ingredients.
How should the onion be prepared?
One medium onion should be sliced and separated into rings.
Is it okay to let the onion and garlic brown?
No, you should be careful not to let the onion and garlic brown while softening them.
How much salt is used in the main cooking step?
One teaspoon of salt is added along with the vegetables and spices.
How is the green pepper included?
One large green pepper is sliced and added during the final simmering stage.
Is this a family-friendly recipe?
Yes, it is described as a comforting and beautiful representation of Panamanian cuisine that families will enjoy time and time again.