Entree: Dominica – Southern Culinary Region – Sancoche (Hearty Caribbean meat and root-vegetable stew typical of Dominica)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) beef stew meat, cut into 1-inch pieces
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 12 g)
- 1 scotch bonnet pepper, whole (approx. 10 g) or halved and seeded for less heat
- 2 stalks scallion, chopped (approx. 2 oz / 60 g)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 tbsp (30 ml) tomato paste
- 2 ears corn, halved crosswise (approx. 10 oz / 280 g)
- 1 lb (454 g) cassava (yucca), peeled and cut into 1–2 inch chunks
- 1 lb (454 g) yellow yam, peeled and cubed
- 1 medium plantain, peeled and cut into chunks (approx. 8 oz / 225 g)
- 2 medium carrots, chopped (approx. 6 oz / 170 g)
- 4 cups (960 ml) beef stock or water
- 1 tsp (5 g) black pepper
- Salt to taste
- 1/4 cup (15 g) fresh parsley or chadon beni, chopped
- Lime wedges for serving (optional)

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Brown the beef in batches until well seared, transfer to a plate, then reduce heat to medium and sauté the onion, garlic, scallion, and thyme until soft. Stir in the tomato paste, return the beef to the pot, add the scotch bonnet (whole for milder heat or split for more), pour in the beef stock, bring to a boil, then reduce to a simmer and cook covered until the beef is nearly tender, about 45–60 minutes.
2. Add the cassava, yam, plantain, corn, and carrots to the pot, adjust liquid so ingredients are mostly submerged, and simmer gently uncovered until all root provisions and meat are tender, about 25–40 minutes. Season with salt and pepper, remove the whole scotch bonnet if used, stir in chopped parsley, and serve hot with lime wedges and crusty bread or rice.