Slow-Cooked Beef with Pipil-Spiced Sauce and Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 pairs beef chuck roast, cut into 2-inch cubes, vegetable oil, large white onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.4 (9 ratings) Prep: 25 min Cook: 150 min Serves 6 Latin American cuisine 480 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Cooked Beef with Pipil-Spiced Sauce and Rice take to make?

Total time is about 175 minutes (25 min prep + 150 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 with Pipil-Spiced Sauce and Rice?

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 vegetable oil from drying out.

Can I substitute ingredients in Slow-Cooked Beef with Pipil-Spiced Sauce and Rice?

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 with Pipil-Spiced Sauce and Rice 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 with Pipil-Spiced Sauce and Rice?

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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