Slow-Braised Beef with Tomato and Cumin from El Salvador

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

Tender beef chunks slowly braised in a rich tomato and cumin sauce that melds warm spices with savory depth, reflecting traditional Salvadoran flavors. This latin american-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 120 min Serves 6 Latin American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper evenly. Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat.
  2. Step 2: Sear the beef cubes in batches, about 5 minutes per batch, until browned on all sides. Remove and set aside.
  3. Step 3: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves, 1 tbsp ground cumin, and 1 tsp dried oregano; cook for 1 minute until fragrant.
  4. Step 4: Return the browned beef to the pot. Stir in 1 1/2 cups tomato sauce, 1 cup beef broth, and 1 bay leaf. Bring to a simmer, then cover and reduce heat to low.
  5. Step 5: Cook gently for 2 hours, stirring occasionally, until the beef is tender and the sauce thickens to coat the meat.
  6. Step 6: Remove the bay leaf, stir in 2 tbsp chopped fresh cilantro, and adjust seasoning if necessary. Serve hot with rice or warm tortillas.

Frequently asked questions

How long does Slow-Braised Beef with Tomato and Cumin from El Salvador 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 Tomato and Cumin from El Salvador?

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 salt from drying out.

Can I substitute ingredients in Slow-Braised Beef with Tomato and Cumin from El Salvador?

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 Tomato and Cumin from El Salvador 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 Tomato and Cumin from El Salvador?

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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