Beef Picante with Andean Potatoes

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty Bolivian stew featuring tender beef chunks simmered with traditional spices and served alongside boiled Andean potatoes. This Latin American-inspired beef recipe, ready in about 125 minutes, pairs beef chuck, cut into 1-inch cubes, vegetable oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 chuck, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp dried aji amarillo pepper paste
• 1 cup diced tomatoes
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb small Andean potatoes, washed
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 4 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp dried aji amarillo pepper paste and 1 cup diced tomatoes, cooking for 3 minutes until the tomato softens.
4. Step 4: Return the beef to the pot and pour in 2 cups beef broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until beef is tender.
5. Step 5: Meanwhile, place 1 lb washed small Andean potatoes in a pot with salted water. Bring to a boil and cook for 15-20 minutes until potatoes are fork-tender. Drain and keep warm.
6. Step 6: Once beef is tender, sprinkle 2 tbsp chopped fresh cilantro over the stew. Serve hot alongside the boiled potatoes for a traditional Bolivian meal.