Puerto Rican Beef Stew with Plantains and Yuca

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This hearty Puerto Rican stew slow-simmers beef shank with yuca, yautia, plantains, corn, and calabaza in a fragrant sofrito broth. Built on layers of root vegetables and slow-cooked beef, it is a beloved Sunday family meal across the island. Serve it in deep bowls with white rice, avocado, and a squeeze of lime.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 45 gCarbs
• 6 gFiber
• 6 gSugar
• 35 gProtein
• 720 mgSodium
• 1100 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 25 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the beef and broth

• 2.5 lbs beef shank, cut into 2-inch chunks
• 8 cups cold water
• 1 large yellow onion, quartered
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp dried oregano
• 1 tbsp kosher salt
• 1 tsp whole black peppercorns

For the sofrito base

• 1 cup homemade sofrito (cilantro, onion, garlic, sweet pepper, recao)
• 2 tbsp olive oil
• 1 packet sazon with achiote (about 1 tsp)
• 1 tsp ground cumin

For the vegetables

• 1 lb yuca, peeled, cored, and cut into 2-inch pieces
• 1 lb yautia (taro), peeled and cut into 1.5-inch pieces
• 1 green plantain, peeled and sliced into 1-inch rounds
• 1 ripe (yellow-black) plantain, peeled and sliced into 1-inch rounds
• 2 ears fresh corn, halved
• 1 lb calabaza squash, peeled and cut into 1.5-inch cubes
• 1 lb russet potatoes, peeled and cut into 1.5-inch cubes

For serving

• 1/3 cup fresh cilantro, chopped
• 2 limes, cut into wedges
• 1 large ripe avocado, sliced

Directions

1. In a large heavy pot, combine beef, water, onion, garlic, bay leaves, oregano, salt, and peppercorns; bring to a boil over high heat, skimming foam from the surface.
2. Reduce heat to low, partially cover, and simmer gently for 45 minutes until the beef is fork-tender.
3. Strain and reserve about 7 cups of broth; discard the aromatics. Return the broth and beef to the pot.
4. Meanwhile, heat olive oil in a small skillet over medium heat and cook the sofrito with sazon and cumin for 4 to 5 minutes until darkened and fragrant.
5. Stir the sofrito mixture into the pot along with the yuca and yautia; simmer uncovered for 15 minutes.
6. Add the green plantain, corn, and calabaza and simmer for another 15 minutes.
7. Add the potatoes and ripe plantain and cook 12 to 15 minutes longer, until all vegetables are tender and the broth has thickened slightly.
8. Remove from heat, taste, and adjust salt. Let the stew rest 5 minutes so the flavors settle.
9. Ladle into deep bowls and garnish with cilantro, a squeeze of lime, and avocado slices on the side.

Cook’s Notes

• Always add the ripe plantain late in the cook so it holds its shape and lends sweetness without disintegrating into the broth.
• Remove the fibrous woody core from yuca before cooking to avoid tough strings in the finished stew.
• For deeper color and a richer flavor, brown the beef in oil before adding the water.
• Sancocho tastes even better the next day; refrigerate overnight and reheat gently on the stove.
• If yautia is unavailable, substitute with additional potato or a small taro root.

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