Beef and Plantain Stew

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A hearty stew with tender beef, ripe plantains, and a rich tomato-based broth, perfect for comfort food cravings. This Puerto Rican-inspired one-pot recipe, ready in about 85 minutes, pairs beef stew meat, ripe plantains, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef stew meat
• 3 large ripe plantains
• 1 cup onion
• 1 cup tomato sauce
• 2 cups beef broth
• 4 cloves garlic
• 1 tsp paprika
• 1/2 tsp cumin
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 lbs beef stew meat dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat, add beef, and sear for 4 minutes per side until browned. Remove and set aside.
2. Step 2: Add 1 cup chopped onion and 4 minced garlic cloves to the pot. Sauté for 3 minutes until softened. Stir in 1 cup tomato sauce, 1 tsp paprika, and 1/2 tsp cumin, cooking for 2 minutes until aromatic.
3. Step 3: Return beef to the pot, add 2 cups beef broth, and bring to a simmer. Cover and cook on low heat for 1.5 hours until beef is tender. Peel and slice 3 large ripe plantains into 1-inch pieces, add to stew, and cook uncovered for 20 minutes until plantains are soft.