Hearty Plantain & Yuca Stew (AIP/Paleo)

Hearty Plantain & Yuca Stew (AIP/Paleo)

A warm and filling meal, this hearty AIP 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
  • Yuca
  • Kabocha Squash
  • Butternut Squash (puree)
  • Scallions
  • Parsley
  • 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.

Some additional hearty meal ideas:

Hearty Plantain & Yuca Stew (AIP/Paleo)

: 5-6 servings
: 20 min
: 60 min
: 80 min
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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.

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