Slow-Cooked Beef Stew with Andean Potatoes and Peppers

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

A hearty Bolivian-inspired beef stew featuring tender beef chunks simmered with native Andean potatoes and sweet bell peppers in a savory broth. This Latin American-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, cut into 1-inch cubes, red bell pepper, sliced into strips, yellow bell pepper, sliced into strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 cups Andean potatoes (or Yukon gold), peeled and diced
• 1 medium red bell pepper, sliced into strips
• 1 medium yellow bell pepper, sliced into strips
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 4 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3 tablespoons olive oil
• 2 tablespoons fresh cilantro, chopped
• 1.5 teaspoons salt
• 1 teaspoon black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy pot over medium-high heat. Add 1.5 pounds beef chuck cubes and brown on all sides for 6-8 minutes until deeply seared, then remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and 4 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 1 teaspoon ground cumin and 1 teaspoon smoked paprika to the onion mixture, stirring for 1 minute to release their aroma.
4. Step 4: Return the browned beef to the pot and pour in 4 cups beef broth, scraping up any browned bits from the bottom. Bring to a simmer.
5. Step 5: Cover and reduce heat to low, simmer gently for 1 hour 15 minutes until beef is tender.
6. Step 6: Add 2 cups diced Andean potatoes and 1 sliced red bell pepper and 1 sliced yellow bell pepper to the pot, stir well.
7. Step 7: Season with 1.5 teaspoons salt and 1 teaspoon black pepper, then cover and cook for another 30 minutes until potatoes are soft and peppers tender.
8. Step 8: Remove from heat and stir in 2 tablespoons chopped fresh cilantro. Let stew rest for 5 minutes before serving warm.