Slow-Cooked Andean Quinoa and Beef Stew

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Hearty Bolivian-inspired beef stew enriched with nutrient-dense quinoa and root vegetables, slow-cooked to tender perfection. This Latin American-inspired beef recipe, ready in about 130 minutes, pairs beef chuck, cubed, olive oil, yellow onion 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

• 1.5 lbs beef chuck, cubed
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 2 medium, diced carrots
• 3, minced garlic cloves
• 14 oz can diced tomatoes
• 3 cups beef broth
• 1 cup, rinsed quinoa
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbsp, chopped for garnish fresh cilantro

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs cubed beef chuck and brown on all sides for about 8 minutes. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow onion and 2 diced carrots. Sauté for 5 minutes until softened and fragrant. Stir in 3 minced garlic cloves and cook 1 more minute.
3. Step 3: Add back the browned beef, 14 oz canned diced tomatoes, 3 cups beef broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer gently for 1 hour 15 minutes until the beef starts to become tender.
5. Step 5: Stir in 1 cup rinsed quinoa, cover again, and cook another 20 minutes until quinoa is fluffy and beef is fork-tender.
6. Step 6: Remove bay leaf. Adjust seasoning if needed. Serve hot, garnished with 2 tbsp chopped fresh cilantro.