Slow-Cooked Beef Yuca Stew with Tomato and Caribbean Spices
A hearty, slow-simmered beef stew rich with chunks of tender yuca and a fragrant tomato-based sauce spiced with cumin and garlic. This latin american-inspired beef ready in about 150 minutes pairs beef chuck, cut into 1.5-inch cubes, vegetable oil, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 3 tbsp vegetable oil
- 1 large onion, finely chopped
- 5 cloves garlic cloves, minced
- 14 oz diced tomatoes (canned)
- 2 cups beef broth
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 lbs yuca (cassava), peeled and cut into 2-inch chunks
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for 6-8 minutes until caramelized. Remove beef and set aside.
- Step 2: In the same pot, add 1 large finely chopped onion and sauté for 4 minutes until translucent. Add 5 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 14 oz canned diced tomatoes, 2 tsp ground cumin, 1 tsp paprika, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes to meld flavors.
- Step 4: Return browned beef to the pot, pour in 2 cups beef broth, bring to a simmer, then cover and reduce heat to low. Cook for 1 1/2 hours until beef is tender.
- Step 5: Add 2 lbs peeled and chunked yuca to the pot. Continue simmering, uncovered, for another 30-40 minutes until yuca is tender and stew thickens.
- Step 6: Adjust seasoning if needed, sprinkle with 1/4 cup chopped fresh cilantro before serving hot with rice or warm tortillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Yuca Stew with Tomato and Caribbean Spices take to make?
Total time is about 150 minutes (20 min prep + 130 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 Yuca Stew with Tomato and Caribbean 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 vegetable oil from drying out.
Can I substitute ingredients in Slow-Cooked Beef Yuca Stew with Tomato and Caribbean 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 Yuca Stew with Tomato and Caribbean 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 Yuca Stew with Tomato and Caribbean 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.
