Chuño Soup with Roasted Beef and Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

A traditional Bolivian soup combining freeze-dried chuño potatoes with slow-roasted beef and hearty root vegetables for a comforting bowl. This latin american-inspired beef ready in about 150 minutes pairs medium, peeled and chopped carrots, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 cup, soaked and drained chuño (freeze-dried potatoes)
• 1.5 lbs, trimmed and cut into 1-inch cubes beef chuck roast
• 2 medium, peeled and chopped carrots
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 6 cups beef broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 whole bay leaf
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 375°F. Toss 1.5 lbs beef chuck roast cubes with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat and brown beef cubes on all sides for about 5-6 minutes.
2. Step 2: Remove beef and set aside. In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves, sauté over medium heat for 4 minutes until soft and fragrant.
3. Step 3: Return beef to pot along with 2 chopped carrots, 1 cup soaked and drained chuño, 1 tsp dried oregano, 1 bay leaf, 1.5 tsp salt, and remaining 1/2 tsp black pepper. Pour in 6 cups beef broth and bring to a simmer.
4. Step 4: Cover pot and transfer to preheated oven. Cook for 2 hours until beef is tender and chuño has softened, stirring once halfway through.
5. Step 5: Remove bay leaf and adjust seasoning with additional salt if needed. Ladle soup into bowls and garnish with 1/4 cup chopped fresh parsley before serving warm.