Slow-Cooked Beef Stew with Chimichurri and Roasted Potatoes
A hearty Argentine-inspired beef stew slow-cooked to tender perfection, served with vibrant chimichurri and crisp roasted potatoes. This latin american-inspired beef ready in about 200 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced into 1/2-inch rounds
- 4 garlic cloves, minced
- 3 cups beef broth
- 1 cup red wine
- 1 tsp dried oregano
- 1 bay leaf
- 1.5 tsp salt
- 1 tsp black pepper
- 1 lb small potatoes, halved
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 tbsp red wine vinegar
- 1/4 tsp red chili flakes
- 1/3 cup extra virgin olive oil (for chimichurri)
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 lb halved small potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides, about 6-8 minutes. Remove beef and set aside.
- Step 3: In the same pot, add 1 medium diced yellow onion, 2 sliced carrots, and 4 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
- Step 4: Return beef to the pot, add 3 cups beef broth, 1 cup red wine, 1 tsp dried oregano, 1 bay leaf, 1 tsp black pepper, and 1 tsp salt. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5 hours until beef is tender.
- Step 5: Meanwhile, mix 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/3 cup extra virgin olive oil, and 1/4 tsp red chili flakes in a bowl. Stir well to create chimichurri sauce.
- Step 6: Remove bay leaf from stew and adjust seasoning to taste. Serve beef stew hot with roasted potatoes on the side and spoonfuls of chimichurri over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Stew with Chimichurri and Roasted Potatoes take to make?
Total time is about 200 minutes (20 min prep + 180 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 Chimichurri and Roasted Potatoes?
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 Chimichurri and Roasted Potatoes?
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 Chimichurri and Roasted Potatoes 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 Stew with Chimichurri and Roasted Potatoes?
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.
