Slow-Cooked Beef with Pipil-Spiced Sauce and Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender beef slow braised in a rich, aromatic sauce inspired by Pipil flavors, served alongside fluffy white rice for a comforting Salvadoran meal. This latin american-inspired beef ready in about 175 minutes blends beef chuck roast, cut into 2-inch cubes, vegetable oil, large white onion, diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 2 tbsp vegetable oil
• 1 large white onion, diced
• 4 cloves garlic cloves, minced
• 3 dried guajillo chilies, stemmed and seeded
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups long grain white rice
• 3 cups water

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 6-8 minutes. Transfer beef to a plate.
2. Step 2: In the same pot, add 1 large diced white onion and 4 minced garlic cloves. Sauté over medium heat until softened and fragrant, about 5 minutes.
3. Step 3: Soak 3 dried guajillo chilies in hot water for 15 minutes until softened. Drain and blend the chilies with 2 tbsp tomato paste and 1 cup beef broth until smooth.
4. Step 4: Return beef to the pot. Add the chili-tomato sauce, remaining 1 cup beef broth, 1 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
5. Step 5: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 1/2 hours until beef is tender and sauce thickens.
6. Step 6: While beef cooks, rinse 1 1/2 cups long grain white rice under cold water until water runs clear. In a medium saucepan, combine rice with 3 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes until rice is fluffy.
7. Step 7: Serve the slow-cooked beef over the white rice, spooning extra sauce on top.