Slow-Braised Beef with Andean Root Vegetables

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

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 ready in about 185 minutes pairs beef chuck roast, olive oil, large 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.

Prep: 20 min Cook: 165 min Serves 6 Latin American cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Braised Beef with Andean Root Vegetables take to make?

Total time is about 185 minutes (20 min prep + 165 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 Root Vegetables?

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 chuck roast from drying out.

Can I substitute ingredients in Slow-Braised Beef with Andean Root Vegetables?

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 Root Vegetables 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 Slow-Braised Beef with Andean Root Vegetables?

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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