If you wish to feel the sunny days of summer follow you into cooler times, Sancocho is an aromatic dish to add to your seasonal menu. Its humble origins are found across the Caribbean and Latin America. Our Puerto Rican version is made with beef, although chicken or pork are great options, too. Cilantro is the principal herb. As always you can substitute Cilantro olive oil for the fresh herb, or drizzle as a finishing oil. Yuca and plantains are a constant. If you are unable to find them, you can use another root veggie for yuca and green bananas for plantains. 


1 medium yellow onion, diced
1 medium green bell pepper, roughly chopped
1 medium red bell pepper, roughly chopped
1/2 cup coarsely chopped fresh cilantro leaves and thinner stems
2 tbsp Garlic olive oil (or 5 cloves fresh garlic, minced)
1 tbsp Oregano olive oil (or extra virgin olive oil)
1-1/2 lbs stewing beef
1-1/2 tsp Kosher salt
3/4 tsp freshly ground black pepper
1 cup tomato sauce
16 cups (4 litres) beef stock 
3 medium yellow potatoes, cut into 1-inch pieces
2 medium yuca (cassava) root, peeled, ends trimmed, core removed and cut into 1-inch pieces 
medium green plantains, peeled and cut into 1-inch thick rounds (or substitute 2 green bananas)
1/2 small butternut squash, peeled and cut into 3/4-inch pieces
2 ears of corn cut horizontally into 2-inch rounds.



Heat Dutch oven on medium-low. Add olive oils. When shimmering add beef and onions. Cook until beef is browned on all sides and onions start to caramelize. Add peppers, cilantro, salt, pepper and cook for 2 minutes. Add tomato sauce and 1 cup stock. Cook until stock is reduced by half about 20 minutes, stirring occasionally. Add all remaining vegetables and remaining stock. Bring to a boil, then reduce heat to simmer and cover for 30 minutes. Uncover and continue simmering for 20 to 30 minutes until stock is reduced by a quarter and meat and vegetables are tender. Serve with rice or crusty bread. Have Garlic and Cilantro drizzles on hand for final finish. Garnish with Cilantro leaves.