Slow-Cooked Beef Yuca Stew with Tomato and Caribbean Spices

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 recipe, ready in about 150 minutes, pairs beef chuck, cut into 1.5-inch cubes, vegetable oil, 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 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

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Adjust seasoning if needed, sprinkle with 1/4 cup chopped fresh cilantro before serving hot with rice or warm tortillas.