Boedo Tango Beef & Vegetable Stew

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty one-pot stew simmered with smoked paprika and fresh herbs, capturing the soulful warmth of Boedo's tango-era kitchens. This Argentine-inspired one-pot recipe, ready in about 110 minutes, pairs beef chuck, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 415 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: 25 min Cook: 85 min Serves 4 Argentine cuisine 415 cal/serving

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Ingredients

1.5 pounds (cut into 1-inch cubes) beef chuck
2 tablespoons olive oil
1 medium (diced) yellow onion
1 medium (diced) carrot
2 medium (diced) potato
3 cloves (minced) garlic
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon smoked paprika
1/2 teaspoon fresh thyme
2 tablespoons (chopped) fresh parsley

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Instructions

Step 1: Season 1.5 pounds beef chuck cubes with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides (3-4 minutes per batch), removing to a plate.
Step 2: Add 1 diced yellow onion and 1/2 cup diced carrot to the pot. Cook 5 minutes until softened. Add 3 minced garlic cloves and cook 1 minute until fragrant. Stir in 2 tablespoons tomato paste and cook 1 minute.
Step 3: Return beef to pot. Add 2 cups beef broth, 1 teaspoon smoked paprika, 1/2 teaspoon fresh thyme, and 1.5 cups diced potato. Bring to a simmer, cover, and reduce heat to low. Cook 1 hour 15 minutes until beef is fork-tender.
Step 4: Uncover and simmer 15 minutes to thicken. Stir in 2 tablespoons chopped fresh parsley. Adjust salt and pepper to taste before serving.