Dominican-Style Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

A comforting Dominican beef stew simmered slowly with hearty root vegetables and seasoned with traditional island spices for deep, rich flavors. This Latin American beef recipe, ready in about 125 minutes, pairs beef chuck, cut into 1.5-inch cubes, olive oil, and onion, chopped for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 1.5-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup diced tomatoes
• 1/4 cup orange juice
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 bay leaves
• 2 medium carrots, peeled and sliced
• 1 cup yuca (cassava), peeled and cut into chunks
• 2 medium potatoes, peeled and cubed
• 1 1/2 tsp divided salt
• 1 tsp divided black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Season 2 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper, then brown in batches for 3-4 minutes per side until deeply caramelized. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large chopped onion, 1 medium chopped green bell pepper, and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until vegetables soften and are fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then add 4 cups beef broth, 1 cup diced tomatoes, 1/4 cup orange juice, 1 tsp dried oregano, 1 tsp ground cumin, and 2 bay leaves. Return browned beef to pot.
4. Step 4: Bring stew to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5. Step 5: Add 2 peeled and sliced carrots, 1 cup peeled and chunked yuca, and 2 peeled and cubed potatoes to the pot along with remaining 1/2 tsp salt and 1/2 tsp black pepper. Cover and simmer for another 45 minutes until beef and vegetables are tender and flavors meld.
6. Step 6: Remove bay leaves and adjust seasoning if needed. Serve hot with white rice or crusty bread.