Slow-Braised Beef with Andean Potatoes and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef slow-cooked with traditional Andean potatoes and corn, melding indigenous Bolivian flavors with Spanish influences for a hearty meal. This latin american-inspired beef ready in about 140 minutes pairs Andean potatoes, peeled and quartered, dried corn kernels, soaked overnight, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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.

Prep: 20 min Cook: 120 min Serves 4 Latin American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a heavy-bottomed pot over medium-high heat. Add 1.5 pounds beef chuck cubes and brown all sides, about 6-8 minutes, until richly caramelized.
  2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pot, sauté for 4 minutes until softened and fragrant.
  3. Step 3: Stir in 1 teaspoon ground cumin, 1 teaspoon paprika, 1.5 teaspoons salt, and 1 teaspoon black pepper, cooking for 1 minute to toast the spices.
  4. Step 4: Pour in 3 cups beef broth, scraping the bottom to loosen browned bits. Add 1 cup soaked dried corn kernels and bring to a gentle simmer.
  5. Step 5: Reduce heat to low, cover, and cook for 1 hour 15 minutes until beef begins to tenderize.
  6. Step 6: Add 2 cups peeled and quartered Andean potatoes, cover again, and simmer for another 30 minutes until potatoes are tender and beef is fork-tender.
  7. Step 7: Stir in 2 tablespoons chopped fresh cilantro just before serving for a fresh herbal finish.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Braised Beef with Andean Potatoes and Corn take to make?

Total time is about 140 minutes (20 min prep + 120 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 Slow-Braised Beef with Andean Potatoes and Corn?

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 medium yellow onion, diced from drying out.

Can I substitute ingredients in Slow-Braised Beef with Andean Potatoes and Corn?

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 Slow-Braised Beef with Andean Potatoes and Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Braised Beef with Andean Potatoes and Corn?

Latin American beef 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.

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