Plantain and Beef Stew: Puerto Rican Pastelón

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty stew featuring tender beef and plantains, layered with a rich tomato sauce, a Puerto Rican favorite. This puerto rican-inspired one pot ready in about 155 minutes pairs Beef stew meat, medium, peeled and sliced Plantains, Tomato sauce 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.

★ 3.9 (14 ratings) Prep: 25 min Cook: 130 min Serves 6 Puerto Rican cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the 1/2 cup diced onion, 2 minced garlic cloves, and 1/2 diced green bell pepper, and cook for 4 minutes until softened.
  2. Step 2: Add the 1 lb beef stew meat and cook for 5 minutes until browned on all sides.
  3. Step 3: Stir in 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper, then add 1 cup tomato sauce and 1 cup beef broth. Bring to a simmer, cover, and cook for 1.5 hours until the beef is tender.
  4. Step 4: While the stew simmers, peel and slice the 3 medium plantains into 1/2-inch thick slices. In a separate pot, bring 2 cups of water to a boil, add the plantain slices, and cook for 10 minutes until tender. Drain.
  5. Step 5: Layer the cooked plantains in a baking dish, top with the stew, and bake at 375°F for 20 minutes until bubbly. Sprinkle with 2 tbsp chopped cilantro before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Plantain and Beef Stew: Puerto Rican Pastelón take to make?

Total time is about 155 minutes (25 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Plantain and Beef Stew: Puerto Rican Pastelón?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef stew meat from drying out.

Can I substitute ingredients in Plantain and Beef Stew: Puerto Rican Pastelón?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Plantain and Beef Stew: Puerto Rican Pastelón for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Plantain and Beef Stew: Puerto Rican Pastelón?

Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes