How to Prepare and Package Root Vegetables for Beef Stew – Sancocho

  • Author: Aida's Kitchen
  • Prep Time: 3 Hours
  • Total Time: 3 Hours
  • Yield: 5 Packages 1x


You can save a lot of food preparation time by packaging the viandas in advance for our delicious beef stew.  When you vacuum seal your produce, it prevents air from reaching the food due to the secure air-tight packaging.  Subsequently, the food will last longer and prevent the food from getting freezer burn while being stored in the freezer.



  • pounds taro root (yautía), peeled and cut into 1-inch chunks
  • pounds yam (ñame), peeled and cut into 1-inch chunks
  • pounds cassava (yuca), peeled and cut into 1-inch chunks
  • 5 medium potatoes, peeled and cut into 1-inch chunks
  • 5 green plantains, peeled and cut into 1-inch round slices
  • 2½ cups pumpkin (calabaza – West Indian Pumpkin), peeled, seeded and without strings, cut into 1-inch chunks


  1. When all the viandas are peeled and cut to size, weigh each vianda, according to my beef stew recipe.
  2. Place the different types of measured viandas for the beef stew recipe in a bowl.   You should have a total of 5 bowls.
  3. Rinse the viandas.
  4. Add the assorted viandas into 5 vacuum seal bags.  Each vacuum seal bag should contain the exact amount of viandas to prepare one pot of beef stew.
  5. Vacuum seal each bag and place in freezer for future use.
  6. You can label and date each bag if you so desire.


You can select the viandas of your preference to prepare this delicious beef stew!  The term Viandas refers to our tropical root vegetables and starchy fruits collectively.

  • Category: Food Preparation Techniques
  • Cuisine: Puerto Rican

Keywords: Root Vegetables for Beef Stew