Slow-Braised Beef with Andean Root Vegetables

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender beef slowly braised with traditional Andean root vegetables like oca and mashua, enriched with Peruvian spices for a comforting meal. This Latin American-inspired beef recipe, ready in about 185 minutes, pairs beef chuck roast, olive oil, yellow onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 roast
• 3 tbsp olive oil
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cups beef broth
• 1 cup red wine
• 1 cup oca tubers, peeled and halved
• 1 cup mashua tubers, peeled and halved
• 1 cup carrots, sliced
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Pat dry 2 lbs beef chuck roast and season generously with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown the beef on all sides, about 4 minutes per side, until deeply caramelized. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large sliced yellow onion and 4 minced garlic cloves, sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp dried oregano, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute to toast the spices.
4. Step 4: Pour in 2 cups beef broth and 1 cup red wine, scraping up browned bits from the pot bottom. Return the beef to the pot and bring to a simmer.
5. Step 5: Cover and transfer to a 325°F oven. Braise for 2 hours, then add 1 cup peeled and halved oca tubers, 1 cup peeled and halved mashua tubers, and 1 cup sliced carrots. Continue braising for another 45 minutes until beef and vegetables are fork tender.
6. Step 6: Remove from oven and let rest 10 minutes before slicing. Serve with braising liquid spooned over.