Beef Yuca Stew with Tomato and Cilantro

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chunks of beef simmered with starchy yuca root in a fragrant tomato and fresh cilantro broth, blending hearty and bright flavors from Salvadoran cuisine. This latin american-inspired beef ready in about 110 minutes pairs beef chuck, cut into 1-inch cubes, tomato sauce, medium yellow onion, diced 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.

Prep: 20 min Cook: 90 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, heat 2 tbsp vegetable oil over medium-high heat. Add 1 lb beef chuck cubes and brown on all sides for about 5-7 minutes, stirring occasionally until caramelized.
  2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the beef; sauté for 3 minutes until onions are translucent and fragrant.
  3. Step 3: Stir in 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute to bloom the spices.
  4. Step 4: Pour in 1 cup tomato sauce and 4 cups beef broth, scraping up any browned bits from the pot bottom; bring to a boil.
  5. Step 5: Reduce heat to low, cover, and simmer for 1 hour until beef is tender.
  6. Step 6: Add 2 cups peeled and cut yuca root pieces to the stew; simmer uncovered for an additional 20-25 minutes until yuca is fork-tender.
  7. Step 7: Stir in 1/4 cup chopped fresh cilantro, adjust seasoning if needed, and serve hot with lime wedges on the side to brighten the flavors.

Equipment for this recipe

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Frequently asked questions

How long does Beef Yuca Stew with Tomato and Cilantro take to make?

Total time is about 110 minutes (20 min prep + 90 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 Yuca Stew with Tomato and Cilantro?

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 tomato sauce from drying out.

Can I substitute ingredients in Beef Yuca Stew with Tomato and Cilantro?

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 Yuca Stew with Tomato and Cilantro 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 Yuca Stew with Tomato and Cilantro?

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.

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