Bolivian-Style Beef Stew with Potatoes and Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Hearty beef stew simmered with potatoes, sweet peppers, and traditional Bolivian spices for a comforting and flavorful meal. This latin american-inspired beef ready in about 120 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 6, 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

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 medium sweet red bell pepper, sliced
• 1 medium sweet green bell pepper, sliced
• 3 medium russet potatoes, peeled and cut into 1-inch chunks
• 4 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 1/2 tsp, divided salt
• 1/2 tsp black pepper
• 1/4 cup for garnish fresh cilantro, chopped

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat until shimmering. Add 2 lbs beef chuck cubes and brown on all sides for about 5-7 minutes, working in batches if necessary to avoid crowding. 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 and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 sliced sweet red bell pepper and 1 sliced sweet green bell pepper, cooking for 3-4 minutes until slightly softened.
4. Step 4: Return beef to the pot along with 3 cups peeled and chunked russet potatoes. Sprinkle 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper over the mixture, stirring to coat everything evenly.
5. Step 5: Pour in 4 cups beef broth, bring to a boil, then reduce heat to low and cover. Simmer gently for 1 1/2 hours until beef is tender and potatoes are cooked through.
6. Step 6: Taste and adjust seasoning with remaining 1/2 tsp salt if needed. Garnish with 1/4 cup chopped fresh cilantro before serving.