Entree: Dominica – Central Culinary Region – Sancoche (Hearty root-vegetable meat stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 4 garlic cloves, minced (approx. 16 g)
- 4 scallions (green onions), chopped (approx. 40 g)
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 small bunch chadon beni (culantro) or cilantro, chopped (approx. 1 oz / 30 g)
- 2 medium carrots, peeled and cut into chunks (approx. 8 oz / 225 g)
- 1 lb (450 g) dasheen (taro), peeled and cut into large chunks
- 1 lb (450 g) yams or white potatoes, peeled and cut into chunks
- 2 green bananas, peeled and cut on the diagonal (approx. 8 oz / 225 g)
- 2 ears corn, husked and cut into 3–4 pieces each
- 1 small pumpkin or calabaza, peeled and cut into chunks (approx. 1 lb / 450 g)
- 1 whole scotch bonnet or habanero pepper, left whole for heat (optional)
- 8 cups (1.9 L) water or beef stock
- 1 tbsp (15 g) kosher salt, adjust to taste
- 1 tsp (2 g) black pepper
- 1 cup (120 g) all-purpose flour (for dumplings)
- Pinch of salt for dumpling dough
- Water to make dumpling dough (about 1/3–1/2 cup / 80–120 ml)

Instructions

1. In a large heavy pot, heat the vegetable oil over medium-high heat. Brown the beef pieces in batches, searing all sides; remove browned meat and set aside.
2. In the same pot, add the chopped onion, minced garlic, and chopped scallions. Sauté until softened, about 4–5 minutes. Add the thyme and return the browned beef to the pot.
3. Pour in 8 cups (1.9 L) water or beef stock, scraping up any browned bits. Add the whole scotch bonnet pepper (if using) for background heat. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes to begin tenderizing the beef.
4. Add the dasheen (taro) and yam chunks first, as they take longer to soften. Simmer, covered, 15 minutes.
5. Add the carrots, pumpkin (or calabaza), and corn pieces; simmer another 10 minutes. Then add the green bananas and continue simmering until all vegetables and beef are tender, about 15–20 minutes more.
6. While the stew is cooking, make the dumplings: mix 1 cup (120 g) all-purpose flour with a pinch of salt and enough water (about 1/3–1/2 cup / 80–120 ml) to form a firm but pliable dough. Pinch off small pieces and roll into 1-inch (2.5 cm) dumplings.
7. When the vegetables are nearly done, drop the dumplings into the simmering stew and cook uncovered for 8–10 minutes until they are cooked through and float. Stir in the chopped chadon beni (culantro) and season with salt and pepper to taste. Remove the whole scotch bonnet pepper before serving if desired.
8. Ladle hot sancoche into bowls and serve as a hearty main, traditionally enjoyed with family-style portions of the stew.