Pabellón Criollo Beef Stew with Plantains and Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A rich Venezuelan-style shredded beef stew served with sweet fried plantains and fluffy white rice, showcasing a balance of savory and sweet flavors. This latin american-inspired beef ready in about 150 minutes pairs beef brisket, cut into chunks, large onion, diced, medium red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 brisket, cut into chunks
• 1 large onion, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 1 cup tomato sauce
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 2 ripe plantains, peeled and sliced into 1/2-inch pieces
• 1 1/2 cups long grain white rice
• 3 cups water (for rice)

Instructions

1. Step 1: In a large pot, heat 2 tbsp vegetable oil over medium-high heat. Add 2 lbs beef brisket chunks and brown on all sides for 6-8 minutes to develop color. Remove meat and set aside.
2. Step 2: In the same pot, add 1 diced large onion, 1 diced red bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Return the beef to the pot and stir in 1 cup tomato sauce, 2 cups beef broth, 1 tsp ground cumin, 1 tsp dried oregano, 1 bay leaf, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef is tender enough to shred.
4. Step 4: While the beef cooks, rinse 1 1/2 cups long grain white rice under cold water until clear. In a saucepan, bring 3 cups water to a boil. Add the rice with a pinch of salt, reduce heat to low, cover, and simmer for 18 minutes until fluffy.
5. Step 5: Heat remaining 1 tbsp vegetable oil in a skillet over medium heat. Fry 2 peeled and sliced ripe plantains for 2-3 minutes per side until golden brown and caramelized.
6. Step 6: Once beef is tender, shred it with two forks in the pot and mix well with the sauce. Remove bay leaf.
7. Step 7: Serve the shredded beef stew alongside the white rice and fried plantains for a classic Pabellón Criollo presentation.