A warm and filling meal, this hearty Plantain & Yuca Stew is inspired by Sancocho, a traditional stew found in various Latin American cuisines. The ingredients of Sancocho vary, but typically the stew is made with a mix of meats, paired with starchy vegetables such as plantain, yuca, and taro.
After my husband made a version of Sancocho the other day, I was inspired to make an AIP recipe that is free of corn and nightshades. This allergy-friendly stew is full of flavor with a bit of sweetness from the yellow plantain and squash balanced by the beef, turkey or chicken, and yuca. As a bonus, the starchy vegetables naturally thicken the broth, leaving you with a rich and nourishing stew.
Ingredients for Hearty Plantain & Yuca Stew:
- Green and Yellow Plantains
- Kabocha Squash
- Butternut Squash (puree)
- Coconut Aminos (eliminate for coconut-free)
- Beef Stew Meat
- Shredded Turkey or Chicken
- Beef or Chicken Broth
- Sea Salt
- If you have difficulty sourcing fresh yuca or want to avoid peeling it on your own (it can be challenging), try the frozen section for pre-cut and peeled frozen yuca.
- I used shredded turkey and prepped it ahead of time by roasting it and shredding it once cooked. This can be substituted for chicken if preferred.
- For the butternut squash puree, you can either make your own from scratch or purchase canned butternut squash puree. I use canned puree since it saves time — the brand I recommend is Farmers Market Foods. If you buy canned butternut squash, make sure it doesn’t include any additives.
- As an alternative to butternut squash puree, you can substitute pureed sweet potato.
- The soup keeps well in the fridge for 3-4 days or in the freezer for up to 3 months. When reheating the soup, additional broth might be required since the starchy vegetables soak up some of the liquid.
Hearty Plantain & Yuca Stew (AIP/Paleo)
A warm and filling meal, this hearty allergy-friendly Plantain & Yuca Stew is inspired by Sancocho, a traditional stew found in multiple Latin American cuisines.
- 3 cups yuca, peeled and chopped
- 1 green plantain, peeled and sliced
- 1 yellow plantain, peeled and sliced
- 4 cups kabocha squash, chopped
- 1/2 lb beef stew meat, cut into bite-sized pieces
- 2 cups shredded turkey or chicken (pre-cooked)
- 1-2 tbsp extra-virgin olive oil
- 1/4 cup scallions, sliced
- 3/4 cup butternut squash, pureed
- 7 cups broth
- 1 tbsp coconut aminos (eliminated if coconut-free)
- 1 tbsp sea salt
- 1 tbsp dried parsley
- Parsley, fresh and chopped for topping (optional)
- Step 1 Peel and chop the yuca and slice the plantains into 1 inch pieces. Chop the kabocha squash into 1 inch pieces (feel free to peel the squash if you prefer but the skin is soft and edible). Place into separate bowls of cold water to prevent from turning brown.
- Step 2 Cut beef stew meat into bite-sized pieces and season with sea salt.
- Step 3 In a large stockpot, add 1 tbsp olive oil and heat at medium-high. Add the beef stew meat and lightly brown on both sides (4-5 minutes each side). Once finished, remove the beef from the stockpot with a slotted spoon and set aside.
- Step 4 Keeping the stockpot at medium-high, add the sliced scallions. Let the scallions heat up for 3 minutes and add the butternut squash puree, stirring continuously for 5 minutes, letting the puree and scallions soak up the olive oil and beef juices.
- Step 5 Add the beef stew meat back and pour in the broth and coconut aminos into the stockpot. Add the salt and bring to a boil. Once simmering, reduce heat to medium-low and let simmer for 10-15 minutes.
- Step 6 First, add in the yuca, cooking for 5 minutes. Add in the plantains, kabocha squash, and dried parsley. Finally, add in the shredded turkey or chicken. Stir ingredients together and let simmer on medium-low for 30 minutes.
- Step 7 Once the vegetables are tender, the stew is ready to be served. Serve warm and top with chopped fresh parsley if desired.