Slow-Cooked Beef with Tomato and Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and tender beef slowly braised in a fragrant tomato and spice sauce, perfect for serving with rice or warm tortillas. This Latin American-inspired beef recipe, ready in about 200 minutes, pairs beef chuck roast, olive oil, medium onion 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. 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: 180 min Serves 6 Latin American cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning on all sides for 3-4 minutes per batch. Remove and set aside.
  2. Step 2: In the same pot, add 1 sliced medium onion and 4 minced garlic cloves; sauté over medium heat for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 14 oz canned crushed tomatoes, 1 1/2 cups beef broth, 1 1/2 tsp ground cumin, 1 tsp dried oregano, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper. Return browned beef to the pot, submerging in the sauce.
  4. Step 4: Bring to a simmer, then reduce heat to low and cover. Cook gently for 2.5 to 3 hours until beef is fork-tender and sauce thickens.
  5. Step 5: Remove bay leaf, adjust seasoning if needed, and serve the beef stew with steamed rice or warm corn tortillas for a hearty Salvadoran-inspired meal.

Frequently asked questions

How long does Slow-Cooked Beef with Tomato and Spices 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 with Tomato and Spices?

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 beef chuck roast from drying out.

Can I substitute ingredients in Slow-Cooked Beef with Tomato and Spices?

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 Tomato and Spices 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 Tomato and Spices?

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.

Related recipes