Slow-Cooked Beef and Potato Stew with Aymara Spices

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

A hearty Bolivian-inspired stew featuring tender beef chunks and potatoes simmered with traditional Aymara spices for a comforting meal. This latin american-inspired beef ready in about 105 minutes pairs beef chuck, cubed, yellow potatoes, peeled and diced, medium onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 90 min Serves 4 Latin American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs beef chuck cubes and sear for 5-6 minutes until browned on all sides. Remove beef and set aside.
  2. Step 2: In the same pot, add 1 medium chopped onion and 3 minced garlic cloves. Sauté over medium heat for 4 minutes until onion is translucent and fragrant.
  3. Step 3: Stir in 1 tsp cumin powder, 1 tsp paprika, and 1 tsp dried oregano, cooking for 1 minute until spices release aroma.
  4. Step 4: Return the beef to the pot and pour in 4 cups beef broth, scraping any browned bits from the bottom. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
  5. Step 5: After 1 hour, add 2 cups peeled and diced yellow potatoes, salt (1.5 tsp), and black pepper (1 tsp). Continue to simmer uncovered for 30 minutes until potatoes and beef are tender and the broth has thickened slightly.
  6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh cilantro. Serve hot for a filling, traditional Bolivian-inspired stew.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef and Potato Stew with Aymara Spices take to make?

Total time is about 105 minutes (15 min prep + 90 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-Cooked Beef and Potato Stew with Aymara Spices?

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, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Potato Stew with Aymara Spices?

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-Cooked Beef and Potato Stew with Aymara Spices 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-Cooked Beef and Potato Stew with Aymara Spices?

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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