Dominican-Style Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired beef ready in about 125 minutes pairs beef chuck, cut into 1.5-inch cubes, olive oil, large onion, chopped 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 1.5-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 4 cloves 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

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.