Name: Puerto Rican Beef Sancocho Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef stew meat; 0 tsp avocado oil; 0.25 cup sofrito; 2 tbsp tomato sauce; 0.5 cup calabaza squash; 0.13 cup yuca; 0.25 cup yautia; 0.5 ear corn; 1.5 cup beef bone broth; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Puerto Rican Beef Sancocho Stew

Slow-simmered beef and root vegetables meld in a savory sofrito broth, creating a hearty and velvety stew that warms the soul.

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NUTRITION

Protein

48.8g

Fat

21.1g

Carbs

47.2g

SERVINGS

1 serving

INGREDIENTS

6 oz beef stew meat

0 tsp avocado oil

0.25 cup sofrito

2 tbsp tomato sauce

0.5 cup calabaza squash

0.13 cup yuca

0.25 cup yautia

0.5 ear corn

1.5 cup beef bone broth

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh cilantro

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PREPARATION

1
Pat the beef stew meat dry with a paper towel and season evenly with sea salt and black pepper.
2
Heat the avocado oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3
Add the beef to the pot and sear until browned on all sides, then remove the beef and set it aside.
4
In the same pot, add the sofrito and tomato sauce, stirring constantly for 2 minutes to release the aromatics.
5
Return the beef to the pot and add the beef bone broth, dried oregano, calabaza squash, yuca, yautia, and the corn ear rounds.
6
Bring the liquid to a boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
7
Simmer for 45 to 60 minutes, or until the beef is fork-tender and the root vegetables are soft.
8
Taste the broth and adjust seasoning if necessary, then garnish with freshly chopped cilantro before serving in a deep bowl.