Slow-Cooked Beef Stew with Chilean Peppers and Root Vegetables

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

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 beef recipe, ready in about 500 minutes, pairs beef chuck, cut into 1.5-inch cubes, olive oil, and yellow onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and cut into chunks
• 2 medium parsnip, peeled and cut into chunks
• 4 garlic cloves, minced
• 1 tbsp dried Chilean Merquén pepper
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tsp salt
• 1 tsp black pepper
• 2 bay leaves
• 1 tsp fresh thyme, chopped

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

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.