Beef Picante with Andean Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Bolivian stew featuring tender beef chunks simmered with traditional spices and served alongside boiled Andean potatoes. This latin american-inspired beef ready in about 125 minutes pairs beef chuck, cut into 1-inch cubes, vegetable oil, large 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.

Prep: 15 min Cook: 110 min Serves 4 Latin American cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Beef Picante with Andean Potatoes take to make?

Total time is about 125 minutes (15 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beef Picante with Andean Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Beef Picante with Andean Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beef Picante with Andean Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beef Picante with Andean Potatoes?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes