Slow-Cooked Bolivian Beef Stew with Andean Potatoes

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Tender beef simmered with traditional Andean potatoes and native spices creates a hearty Bolivian stew full of rich flavors. This Latin American-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, cut into 1-inch cubes, Andean potatoes, peeled and quartered, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 cups Andean potatoes, peeled and quartered
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 3 tbsp vegetable oil
• 1 tsp cumin powder
• 1 tsp paprika
• 1 tsp dried oregano
• 3 cups beef broth
• 2 tbsp tomato paste
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh cilantro, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides, about 6-8 minutes, until a deep caramelized crust forms. Remove beef and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant. Add 4 minced garlic cloves and cook for 1 minute more.
3. Step 3: Stir in 1 tsp cumin powder, 1 tsp paprika, and 1 tsp dried oregano, cooking for 30 seconds to release aromas. Add 2 tbsp tomato paste and cook, stirring, for 2 minutes until slightly thickened.
4. Step 4: Return the browned beef to the pot and pour in 3 cups beef broth. Season with 1.5 tsp salt and 1 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until beef is tender.
5. Step 5: Add 2 cups peeled and quartered Andean potatoes to the pot. Continue simmering uncovered for 30 minutes until potatoes are soft and the stew thickens.
6. Step 6: Finish by stirring in 2 tbsp chopped fresh cilantro for a bright herbal note. Serve hot with crusty bread or rice.