Slow-Cooked Beef Stew with Chilean Peppers and Root Vegetables

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A hearty slow-cooked beef stew infused with the smoky flavor of Chilean peppers and tender root vegetables, perfect for comforting dinners. This Latin American-inspired beef recipe, ready in about 500 minutes, pairs beef chuck, cut into 1.5-inch cubes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 480 min Serves 6 Latin American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large slow cooker-safe pot over medium-high heat. Add 2 lbs beef chuck cubes, browning them on all sides for about 6-8 minutes. Remove beef and set aside.
  2. Step 2: Lower heat to medium and add 1 large chopped yellow onion with 4 minced garlic cloves. Sauté for 4 minutes until translucent and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and 1 tbsp dried Chilean Merquén pepper, cooking for 2 minutes to release smoky aroma.
  4. Step 4: Return the browned beef to the pot. Add 3 peeled and chunked carrots, 2 peeled and chunked parsnips, 4 cups beef broth, 2 tsp salt, 1 tsp black pepper, 2 bay leaves, and 1 tsp chopped fresh thyme.
  5. Step 5: Bring the stew to a simmer, cover, then transfer to a slow cooker set on low. Cook for 8 hours until beef is tender and vegetables are soft.
  6. Step 6: Remove bay leaves before serving. Adjust seasoning with extra salt or pepper as needed.

Frequently asked questions

How long does Slow-Cooked Beef Stew with Chilean Peppers and Root Vegetables take to make?

Total time is about 500 minutes (20 min prep + 480 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 Stew with Chilean Peppers and 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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Beef Stew with Chilean Peppers and 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-Cooked Beef Stew with Chilean Peppers and 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-Cooked Beef Stew with Chilean Peppers and 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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