Sopa de Res
Loisa-seasoned stew beef simmered low and slow in a rich, golden broth with corn, plantains, yuca, ñame, auyama, carrots, and potatoes
By: Kathleen Pagan | @endlesslyelated
There is absolutely no soup more comforting than a bowl of Sopa de Res, or in English, Dominican Beef Soup. It's the kind of meal that takes time and rewards you for it. A rich, golden broth loaded with tender stew beef and every vianda, or starchy root vegetable, you could want. Think corn, plantains, yuca (cassava), ñame (yam), auyama (pumpkin), carrots, and potatoes. It's a full meal, made in one pot.
The ingredient list is straightforward. Stew beef, fresh aromatics like Loisa Sofrito Classic, and root vegetables. Everything slowly builds into something that tastes far more complex than the effort it requires.
Marinate first, always
The beef needs time before you cook it. Toss and coat it with Loisa Adobo, Oregano, Sal Marina, Ground Black Pepper, and a squeeze of lime. Let it sit for at least thirty minutes, but overnight works best. The longer it sits, the better the beef tastes. It will certainly be worth the wait.
Sear it before you simmer it
Don't ever skip the sear. Browning the beef in batches before adding any liquid builds the flavor we are after. It takes an extra ten minutes, and it is worth every second. Once the beef is seared and the aromatics are softened, the water goes in and time does the rest. A slow simmer is what builds the broth and tenderizes the meat.
Add the vegetables in stages, as they each require different cooking times.
First in are the Yuca(cassava), ñame (yam), and potatoes, as they're the densest and need the most time. Plantains and carrots follow, and auyama (pumpkin) and corn go in last. Adding everything at once will cause the less dense vegetables to dissolve into the broth. Stagger them to ensure everything comes out perfectly tender.
How to serve it
Ladle the soup into a bowl and top with fresh cilantro if you desire. Serve alongside white rice and sliced avocado for that added creaminess. This is the bowl you'll want to make again and again, the moment it's gone. And I promise, it will be all gone!
Sopa de Res
4-6
45 minutes
1 hours 30 minutes
Loisa-seasoned stew beef simmered low and slow in a rich, golden broth with corn, plantains, yuca, ñame, auyama, carrots, and potatoes
Ingredients
Beef and Marinade
- 1½–2 lb. of chuck or stew beef, cut into cubes
- Juice of ½ lime
- 1 tsp Loisa Adobo
- 1 tsp Loisa Oregano
- Loisa Sal Marina, to taste
- Loisa Ground Black Pepper, to taste
Broth
- 2 tsp oil
- ½ medium onion, roughly chopped
- ½–1 ají cubanela, sliced (substitute with green bell pepper if unavailable)
- 2 tbsp Loisa Sofrito Classic
- 1 tsp Loisa Sazón
- 2 Loisa Bay Leaves
- ¼ bunch cilantro, divided
- 6–7 cups water
Viandas (root vegetables)
- 1 ear corn, cut into rounds
- 2 medium green plantains, peeled and cut into chunks
- 10–12 pieces of yuca (cassava), peeled and cut into chunks
- 10–12 pieces of ñame (yam), peeled and cut into chunks
- 8–10 pieces of auyama (pumpkin), peeled and cut into chunks
- 2 small carrots, peeled and cut into rounds
- 3 small potatoes, cut into chunks
To Finish (optional)
- Small squeeze of lime
- Fresh cilantro, for garnish
Directions
Prep the vegetables. Peel and cut all vegetables. As you work, place the yuca (cassava), ñame (yam), and plantains in a bowl of cold water to prevent browning. Set aside until ready to use.
Marinate the beef. Season the stew beef with Loisa Adobo, Oregano, Sal Marina, Ground Black Pepper, and lime juice. Toss to coat and let sit for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
Sear the beef. Heat oil in a large heavy-bottomed pot over medium-high heat. Add the beef in a single layer and sear on all sides until browned, about 3–4 minutes per side. Work in batches if needed. Do not crowd the pot, as this builds the base of the broth.
Build the base. Reduce heat to medium. Add onion, ají cubanela (or green pepper), and Loisa Sofrito Classic to the pot. Cook, stirring occasionally, for 3–4 minutes until softened and fragrant.
Start the broth. Pour in the water, Loisa Sazón, Loisa Bay Leaves, and half the cilantro. Add the seared beef back into the pot. Bring to a boil, then reduce to a low simmer. Cover and cook for 30–45 minutes, until the beef is tender and the broth is flavorful.
Add the yuca (cassava), potatoes, and ñame (yam). These go in first as they take the longest. Cover and cook for 15-20 minutes.
Add the plantains and carrots. Cook for another 10-15 minutes.
Add the auyama (Caribbean pumpkin) and corn. Cook for a final 10–15 minutes until everything is fork-tender and the broth has thickened slightly.
Cook’s Note: For a thicker broth, remove a few pieces of the starchy vegetables, like the yuca, yams, and potatoes, and blend them with a ladle of broth until smooth. Stir the mixture back into the pot and let it come to a boil for a few minutes. It will thicken naturally. Repeat if you’d like it even thicker.Taste and finish. Remove the bay leaves. Taste and adjust with Sal Marina and Ground Black Pepper. Finish with a small squeeze of lime (optional).
Serve. Ladle into bowls, top with fresh cilantro if desired, and serve alongside white rice and avocado.
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Sopa de Res
4-6
45 minutes
1 hours 30 minutes
Loisa-seasoned stew beef simmered low and slow in a rich, golden broth with corn, plantains, yuca, ñame, auyama, carrots, and potatoes
Ingredients
Beef and Marinade
- 1½–2 lb. of chuck or stew beef, cut into cubes
- Juice of ½ lime
- 1 tsp Loisa Adobo
- 1 tsp Loisa Oregano
- Loisa Sal Marina, to taste
- Loisa Ground Black Pepper, to taste
Broth
- 2 tsp oil
- ½ medium onion, roughly chopped
- ½–1 ají cubanela, sliced (substitute with green bell pepper if unavailable)
- 2 tbsp Loisa Sofrito Classic
- 1 tsp Loisa Sazón
- 2 Loisa Bay Leaves
- ¼ bunch cilantro, divided
- 6–7 cups water
Viandas (root vegetables)
- 1 ear corn, cut into rounds
- 2 medium green plantains, peeled and cut into chunks
- 10–12 pieces of yuca (cassava), peeled and cut into chunks
- 10–12 pieces of ñame (yam), peeled and cut into chunks
- 8–10 pieces of auyama (pumpkin), peeled and cut into chunks
- 2 small carrots, peeled and cut into rounds
- 3 small potatoes, cut into chunks
To Finish (optional)
- Small squeeze of lime
- Fresh cilantro, for garnish
Directions
Prep the vegetables. Peel and cut all vegetables. As you work, place the yuca (cassava), ñame (yam), and plantains in a bowl of cold water to prevent browning. Set aside until ready to use.
Marinate the beef. Season the stew beef with Loisa Adobo, Oregano, Sal Marina, Ground Black Pepper, and lime juice. Toss to coat and let sit for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
Sear the beef. Heat oil in a large heavy-bottomed pot over medium-high heat. Add the beef in a single layer and sear on all sides until browned, about 3–4 minutes per side. Work in batches if needed. Do not crowd the pot, as this builds the base of the broth.
Build the base. Reduce heat to medium. Add onion, ají cubanela (or green pepper), and Loisa Sofrito Classic to the pot. Cook, stirring occasionally, for 3–4 minutes until softened and fragrant.
Start the broth. Pour in the water, Loisa Sazón, Loisa Bay Leaves, and half the cilantro. Add the seared beef back into the pot. Bring to a boil, then reduce to a low simmer. Cover and cook for 30–45 minutes, until the beef is tender and the broth is flavorful.
Add the yuca (cassava), potatoes, and ñame (yam). These go in first as they take the longest. Cover and cook for 15-20 minutes.
Add the plantains and carrots. Cook for another 10-15 minutes.
Add the auyama (Caribbean pumpkin) and corn. Cook for a final 10–15 minutes until everything is fork-tender and the broth has thickened slightly.
Cook’s Note: For a thicker broth, remove a few pieces of the starchy vegetables, like the yuca, yams, and potatoes, and blend them with a ladle of broth until smooth. Stir the mixture back into the pot and let it come to a boil for a few minutes. It will thicken naturally. Repeat if you’d like it even thicker.Taste and finish. Remove the bay leaves. Taste and adjust with Sal Marina and Ground Black Pepper. Finish with a small squeeze of lime (optional).
Serve. Ladle into bowls, top with fresh cilantro if desired, and serve alongside white rice and avocado.