Dinner · Venezuelan

Venezuelan Sancocho (Hearty Beef and Root Vegetable Soup)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 7, 2026

This Venezuelan sancocho is a big, comforting pot of tender beef shank and chunks of root vegetables in a rich, savory broth. It takes a little time on the stove, but almost all of it is hands-off simmering. Serve it hot with a squeeze of lime and warm arepas on the side for a meal that feels like a hug in a bowl.

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Venezuelan Sancocho (Hearty Beef and Root Vegetable Soup)

Why you'll love this

  • One pot delivers a full meal of tender beef and hearty vegetables.
  • Mostly hands-off simmering, so it fits a busy day.
  • Naturally gluten-free and deeply satisfying.
  • Great for feeding a crowd or stocking the fridge for the week.

EveryDayMeal recipe

Venezuelan Sancocho (Hearty Beef and Root Vegetable Soup)

Prep
25m
Cook
75m
Total
100m
Serves
6
Level
Medium

Ingredients

  • 2 pounds beef hind shank
  • 2 small onions
  • 1/2 bell pepper, halved
  • 4 whole garlic cloves
  • 4 minced garlic cloves
  • 1 leek
  • 8 cups beef stock
  • 1/2 cup mini sweet red peppers, chopped
  • 1/2 cup scallions, sliced
  • 2 ears sweet corn, cut into rounds
  • 1/2 pound cassava (yuca), peeled and cut into chunks
  • 1/2 pound yautia (taro root), peeled and cut into chunks
  • 1/2 pound white yam, peeled and cut into chunks
  • 1/2 pound butternut squash, peeled and cut into chunks
  • to taste salt
  • to taste black pepper
  • 1/4 cup fresh cilantro, chopped

Equipment

  • Large stockpot
  • Tongs
  • Sharp knife
  • Cutting board
  • Ladle

Instructions

  1. Add the beef shank, 1 onion cut in half, the halved bell pepper, 4 whole garlic cloves, the dark green leek leaves, and the 8 cups of beef stock to a large stockpot. Bring to a boil, then reduce to a steady simmer and cook for 45 to 60 minutes, until the meat is fork-tender and the broth tastes deeply beefy. If your shank needs more time, just keep simmering; it is done when a fork slides in easily.
  2. Using tongs, lift out and discard the large onion halves, bell pepper, garlic cloves, and leek leaves so only the meat, bones, and broth remain.
  3. Chop the second onion and add it to the pot along with 2 minced garlic cloves, the mini sweet peppers, the light green part of the leek sliced thin, the scallions, the cassava chunks, and the corn rounds. Stir, cover, and simmer over medium heat for 5 to 8 minutes, until the cassava just starts to soften at the edges.
  4. Add the yautia, white yam, and butternut squash and stir gently to combine. Cover and simmer over medium heat for 5 to 6 minutes, until the root vegetables are tender but still hold their shape. Do not overcook them or they will break apart and cloud the broth.
  5. Taste the broth and add salt and black pepper as needed. Stir in the chopped cilantro and the remaining 2 minced garlic cloves, then let it simmer 2 minutes more so the fresh garlic mellows into the soup.
  6. Ladle into large bowls, dividing the meat and vegetables evenly. Finish with a squeeze of fresh lime and a dash of hot sauce if you like, and serve with arepas or cassava bread.

Tips from the kitchen

  • Peel and cut the root vegetables right before adding them, since cassava and yam brown and dry out quickly once cut.
  • Skim any foam off the broth in the first 20 minutes of simmering for a cleaner, clearer soup.
  • If the broth reduces too much, top it off with a little hot water or extra stock so everything stays submerged.

Estimated nutrition per serving: 410 cal · 30g protein · 42g carbs · 13g fat

Make it your own

  • Swap the beef shank for oxtail or short ribs for an even richer broth.
  • No cassava or yautia nearby? Use extra yam, potato, or plantain to fill in the roots.
  • Add a chopped ripe tomato with the second onion for a slightly sweeter, redder broth.

Storing & make-ahead

Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or stock to loosen the broth. It also freezes well for up to 3 months; thaw overnight before reheating.

Good to know

Where do I find cassava and yautia?
Look in the produce section of Latin or Caribbean markets, or in the frozen vegetable aisle of many grocery stores. Frozen chunks work fine and save peeling time.
Can I make this in advance?
Yes. The broth tastes even better the next day. Cook it fully, refrigerate, and reheat gently; add the cilantro fresh at serving if you want the brightest flavor.
Why remove the first batch of vegetables?
Those aromatics (onion, pepper, garlic, leek greens) flavor the broth while the meat cooks, then get discarded so the fresh vegetables added later stay clean and firm.
My root vegetables fell apart. What happened?
They simmered too long. Add them near the end and cook just until tender, testing with a fork so they hold their shape in the finished soup.

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