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This slow cooker version of my grandma’s traditional Guatemalan cocido recipe is an easy-to-make vegetable and beef stew that is sure to become your new favorite cold-weather comfort food!

What is Guatemalan Cocido

Cocido, a traditional Guatemalan beef stew, is a cherished dish known for its simplicity and comforting qualities. This hearty stew combines beef with an assortment of vegetables like corn on the cob, carrots, potatoes, chayote or pear squash, and acorn squash. Typically served over white rice and garnished with avocado, fresh cilantro, and chile chiltepe, Cocido is often accompanied by freshly made tortillas. It is a staple in Guatemalan households, symbolizing family, community, and the sharing of nourishing food. Each family’s recipe may vary slightly, reflecting regional nuances and personal touches, yet Cocido remains a beloved and integral part of Guatemala’s culinary heritage.

What are the Ingredients for Making Guatemalan Cocido

The ingredients for making a traditional Guatemalan Cocido, a hearty beef and vegetable stew, typically include:

1. Beef: Usually a tough cut like beef shank or chuck roast, cut into large pieces. The meat imparts a rich flavor to the broth as it slowly cooks.
2. Corn on the Cob: Fresh corn cobs, cut into smaller sections, add a natural sweetness and texture to the stew.
3. Carrots: Peeled and cut into chunks, carrots bring a subtle sweetness and vibrant color.
4. Potatoes: Typically, large potatoes are peeled and cut into chunks. They add heartiness and help to thicken the stew.
5. Squash: Varieties like pear squash (guicoy) or acorn squash, peeled and cut into large pieces. These add a unique flavor and texture.
6. Green Beans: Trimmed and cut into bite-sized pieces, adding freshness and a slight crunch.
7. Onions and Garlic: For the foundational aromatics that enhance the overall flavor.
8. Cilantro: Fresh cilantro is often used for a bright, herby note.
9. Salt and Pepper: For seasoning.
10. Water or Beef Broth: Used as the base of the stew.

Recipes With an Emotional Connection

I always look forward to the holiday season. It’s a time for making memories and spending time with family, and it’s my favorite time of the year. However, for those of us living far from family and our home country, the holidays are filled with nostalgia and longing. Raising my kids away from their grandparents, cousins and extended family (on my side anyway) is sometimes tough, but I do everything I can to keep those family ties alive and strong. A big part of that is sharing those traditional recipes and keeping our culture and our memories alive through food.

There are some recipes that have a special meaning; they connect us to our culture, to our family and to our childhood memories. Many of those recipes include ingredients or products that our mothers and grandmothers have been using forever, and one of those products is Maggi. I grew up in Guatemala, and there were always “cubitos Maggi” or Maggi bouillon cubes in our kitchen. When the food was bland, my grandma would say “this food needs Maggi.” Growing up, Maggi was synonymous with flavor. Now that I have my own kids, Maggi is a flavor that is tied to family memories. So for me this was a key ingredient in making cocido but you can surely use any other beef bullion brand.

Cocido Beef Stew: The Ultimate Guatemalan Comfort Food

While the beef stew was cooking, the kitchen filled with a delicious smell the lured my in-laws to the kitchen. I hadn’t eaten cocido in years and they hadn’t either. We all sat for a while at the kitchen table, waiting for it to be done.

 I sat down with my bowl of cocido. As I put the first spoonful in my mouth, a sense of happiness came over me. If someone asked me what home tastes like, I would have to answer: “home tastes like cocido”. For me, this simple beef stew is the definition of comfort food.

I crammed so much into those first few spoonfuls: a piece of potato, rice, some squash and avocado, that the broth was rolling down my chin. All by myself in a corner of the kitchen, I felt like a little kid slurping my soup as if I was doing something I wasn’t supposed to. Yes, it was a few hours before dinner, but it wasn’t as if this was going to spoil my appetite. When it was time for dinner, I served myself an even bigger bowl of cocido and devoured it all. However, this time I was careful to eat properly and didn’t let the broth run down my chin, ‘cuz mom has to set a good example, you know. I have to say, I enjoyed the first bowl a bit more than the second one.

Making Guatemalan Cocido in the Slow Cooker

El Cocido de Res, often just called Cocido, is the ultimate Guatemalan comfort food. This traditional dish is easy to make, but it usually requires a bit of time to prepare. I have to admit, I had never before tried to make cocido. As the temperatures hit the 60s for the first time here in Florida, I was feeling nostalgic and craving that homemade beef stew. I decided to experiment with making it in the slow cooker. The result was a delicious beef and vegetable stew that tasted of home and was fairly easy to prepare. Using the slow cooker made the process so much simpler, so if you’re making this recipe I highly recommend you use a slow cooker to make it. 

When it comes to slow cookers I really love the Crockpot 7 quart slow cooker, after all it’s the original slow cooker. If you’re looking for something more affordable and smaller the Hamilton Beach 4 quart slow cooker is a great option. The slow cooker is perfect for making all of my favorite Guatemalan stews and soups from Ka’kik to Jocón. 

Slow Cooker Guatemalan Cocido Recipe

Ingredients: 

• 2 pounds stew meat, cut into 1-inch cubes
• 2 tablespoons of olive oil for browning beef
• 1 small tomato, ‘x’ cut in one end
• 1 small onion, ‘x’ cut in one end
• 1 Maggi beef bouillon cubes or 2 tablespoons of beef bullion powder.
• 1 yuca (cassava) root, peeled and cut into chunks (or frozen if not available)
• 3 whole carrots, peeled. Leave them whole or cut into halves (don’t cut into rounds as they will overcook)
• 3 chayotes (güisquil), skin removed and cut in half
• 1 acorn squash, quartered and seeds removed
• 2 corn on the cob, cut in halves
• 3 whole small red or waxy potatoes, scrubbed
• 2 cups of cooked white rice
• 3 bay leaves

Garnishes:

• 1/4 cup chopped cilantro
• 1-2 avocados sliced
• 2 limes quartered
• Hot sauce

Instructions

• In a large skillet, heat oil over medium-high heat.
• Season beef with salt and pepper.
• Add beef to the skillet and cook until it’s browned evenly, for about 3 minutes.
• Don’t overcrowd the pan. It’s better to brown the beef in batches.
• Mix 2 teaspoons of Maggi beef bouillon with 2 cups of boiling water and stir until dissolved.

• Add beef bouillon to the slow cooker.
• Place beef in the slow cooker along with the tomato and onion.
• Cover and cook on low heat for 5 hours.
• Remove the tomato and the onion and set aside. These are only used to bring more flavor to the stew.
• Add the vegetables that take longer to cook, like the cassava (if it’s fresh), the chayote, the acorn squash, and the corn.
• Mix 2 teaspoons of MAGGI® beef bouillon with 2 cups of boiling water and stir until dissolved.
• Add bouillon to the vegetables.
• Cook on low for another 2 hours.
• Finally, add the carrots. If you bought frozen cassava, which is often already partially cooked, you add it to the cocido along with the carrots.
• Cook on low for another hour or so or until the carrots are cooked but still crisp.

What are the Best Cuts of Meat fo Making Cocido

For making Cocido, a traditional Guatemalan beef stew, the best cuts of beef are those that are well-suited for slow cooking. These cuts are typically tougher and more fibrous, but they become tender and flavorful when cooked over a long period. Here are some of the best beef cuts for Cocido:

1. Beef Shank: This cut comes from the leg portion of the cow and contains a good amount of connective tissue, which breaks down during the slow cooking process, adding richness and body to the stew.
2. Chuck Roast: Chuck roast is a popular choice for stews due to its rich marbling of fat and connective tissue. It becomes particularly tender and flavorsome when cooked slowly.
3. Brisket: Although more commonly associated with barbecue, brisket can be a great choice for stews. The long cooking time allows the tough fibers to break down, resulting in succulent and tasty meat.
4. Oxtail: Known for its gelatinous texture and robust flavor, oxtail adds a unique depth to the stew. It’s particularly rich and becomes incredibly tender with slow cooking.
5. Short Ribs: Beef short ribs can also be used in Cocido. They have a good balance of meat and fat, which contributes to a rich and hearty stew.
6. Rump Roast: This is a leaner cut from the rear of the cow. It’s less fatty than chuck but can still become quite tender when stewed for a long time.

When selecting beef for Cocido, it’s important to choose cuts that will benefit from the long, slow cooking process, allowing the meat to become tender while contributing a rich flavor to the stew. These cuts are typically more affordable, making them a great choice for a hearty family meal.

Cocido Recipe Variations

There are different versions of cocido. Each family has their recipe. Some people add cabbage cut into wedges, contributing a mild, slightly sweet flavor. Other people are celery, green beans or bell peppers. But my grandma didn’t include any of these. This recipe also works well with other veggies, so feel free to add or remove anything you want. However, a key ingredient and what really gives this beef stew its traditional and authentic flavor is the beef stew.

How To Serve Cocido

Serve cocido soup over white rice. Add some fresh cilantro, avocado slices and a dash of hot sauce. Serve with limes and accompany with corn tortillas. You can also add a dash of hot sauce. We traditionally use piquin pepper (or chiltepe) for this dish but chipotle or habanero work well, too. I love to top my cocido with some fresh avocado and a squeeze of lime.  I usually pair my cocido with a tall glass of rosa de jamaica or agua de tamarindo. 

When I serve this stew, I usually separate the vegetables, the meat and the broth. That way, everyone can add as much or as little of the vegetables and beef as they want.

Continue to Content

Guatemalan Cocido Recipe

Yield: 10 servings

Prep Time: 20 minutes

Cook Time: 7 hours

Total Time: 7 hours 20 minutes

Print

Ingredients

• 2 pounds stew meat, cut into 1-inch cubes
• 2 tablespoons of olive oil for browning beef
• 1 small tomato, ‘x’ cut in one end
• 1 small onion, ‘x’ cut in one end
• 1 Maggi beef bouillon cubes or 2 teaspoons of beef bullion powder
• 1 yuca (cassava) root, peeled and cut into chunks (or frozen if not available)
• 3 whole carrots, peeled. Leave them whole or cut into halves (don’t cut into rounds as they will overcook)
• 3 chayotes (güisquil), skin removed and cut in half
• 1 acorn squash, quartered and seeds removed
• 2 corn on the cob, cut in halves
• 3 whole small red or waxy potatoes, scrubbed
• 2 cups of cooked white rice
• 3 bay leaves
• 1/4 cup chopped cilantro
• 2 avocados sliced
• 2 limes quartered
• Hot sauce to taste

Instructions

1. In a large skillet, heat oil over medium-high heat.
2. Season beef with salt and pepper.
3. Add beef to the skillet and cook until it’s browned evenly, for about 3 minutes.
4. 'Don’t overcrowd the pan. It’s better to brown the beef in batches.
5. Mix 2 teaspoons of Maggi beef bouillon with 2 cups of boiling water and stir until dissolved.
6. Add beef bouillon to the slow cooker.
7. Place beef in the slow cooker along with the tomato and onion.
8. Cover and cook on low heat for 5 hours.
9. Remove the tomato and the onion and set aside. These are only used to bring more flavor to the stew.
10. Add the vegetables that take longer to cook, like the cassava (if it’s fresh), the chayote, the acorn squash, and the corn.
11. Mix 2 teaspoons of MAGGI beef bouillon with 2 cups of boiling water and stir until dissolved.
12. Add bouillon to the vegetables
13. Cook on low for another 2 hours.
14. Finally, add the carrots. If you bought frozen cassava, which is often already partially cooked, you add it to the cocido along with the carrots.
15. Cook on low for another hour or so or until the carrots are cooked but still crisp.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 405Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 105mgSodium: 225mgCarbohydrates: 26gFiber: 6gSugar: 3gProtein: 37g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Other Guatemalan Recipes That Are Perfect For Winter 

Tapado

Guatemala’s Tapado seafood soup is a legacy of history. It is an explosion of flavor, a taste of the Caribbean flavor. Besides, its harmonious mixture of luscious seafood cooked in savory coconut broth and plantains will make your mouth water.’

Pepián De Pollo

Pepián de pollo, or chicken pepián, is one of the oldest Guatemalan recipes. This chicken stew is rich in flavors and roasted spices. You can make it with chicken, beef, or pork (or a combination of all). You stew the meat in a tomato-based sauce with roasted seeds and peppers. Adding potatoes and carrots, with white rice as a side dish, makes this recipe a complete meal.

Hilachas

Hilachas is a traditional Guatemalan dish similar to the Mexican Ropa Vieja recipe. It is a flavorful, shredded beef stew simmered in recado sauce. The brisket shredded into fine strips gives this Guatemalan dish its raggedy consistency. Nevertheless, it is one of the most delicious Guatemalan foods you’ll ever taste!

Subanik

Subanik is a beloved traditional Guatemalan stew renowned for its hearty, flavorful taste. It is made with three different types of meat simmered in a spicy-sweet tomato stew and chilies. Then, the casserole is seasoned with onions, garlic, and herbs and thickened with corn flour or masa. Traditionally, Subanik is wrapped in a mashan leaf nest, tied with a Cibaque rope, and steamed to perfection.

Continue to Content

Guatemalan Cocido Recipe

Yield: 10 servings

Prep Time: 20 minutes

Cook Time: 7 hours

Total Time: 7 hours 20 minutes

Print

Ingredients

• 2 pounds stew meat, cut into 1-inch cubes
• 2 tablespoons of olive oil for browning beef
• 1 small tomato, ‘x’ cut in one end
• 1 small onion, ‘x’ cut in one end
• 1 Maggi beef bouillon cubes or 2 teaspoons of beef bullion powder
• 1 yuca (cassava) root, peeled and cut into chunks (or frozen if not available)
• 3 whole carrots, peeled. Leave them whole or cut into halves (don’t cut into rounds as they will overcook)
• 3 chayotes (güisquil), skin removed and cut in half
• 1 acorn squash, quartered and seeds removed
• 2 corn on the cob, cut in halves
• 3 whole small red or waxy potatoes, scrubbed
• 2 cups of cooked white rice
• 3 bay leaves
• 1/4 cup chopped cilantro
• 2 avocados sliced
• 2 limes quartered
• Hot sauce to taste

Instructions

1. In a large skillet, heat oil over medium-high heat.
2. Season beef with salt and pepper.
3. Add beef to the skillet and cook until it’s browned evenly, for about 3 minutes.
4. 'Don’t overcrowd the pan. It’s better to brown the beef in batches.
5. Mix 2 teaspoons of Maggi beef bouillon with 2 cups of boiling water and stir until dissolved.
6. Add beef bouillon to the slow cooker.
7. Place beef in the slow cooker along with the tomato and onion.
8. Cover and cook on low heat for 5 hours.
9. Remove the tomato and the onion and set aside. These are only used to bring more flavor to the stew.
10. Add the vegetables that take longer to cook, like the cassava (if it’s fresh), the chayote, the acorn squash, and the corn.
11. Mix 2 teaspoons of MAGGI beef bouillon with 2 cups of boiling water and stir until dissolved.
12. Add bouillon to the vegetables
13. Cook on low for another 2 hours.
14. Finally, add the carrots. If you bought frozen cassava, which is often already partially cooked, you add it to the cocido along with the carrots.
15. Cook on low for another hour or so or until the carrots are cooked but still crisp.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 405Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 105mgSodium: 225mgCarbohydrates: 26gFiber: 6gSugar: 3gProtein: 37g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Paula Bendfeldt-Diaz

Paula moved from her native Guatemala to SW Florida with her husband and two children and together they are discovering what it means to live life between two languages.

Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .

When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.

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