Slow-Cooked Bolivian Beef Stew with Andean Potatoes

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

Tender beef simmered with traditional Andean potatoes and native spices creates a hearty Bolivian stew full of rich flavors. This latin american-inspired beef 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.

Prep: 20 min Cook: 120 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Bolivian Beef Stew with Andean Potatoes take to make?

Total time is about 140 minutes (20 min prep + 120 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 Bolivian Beef Stew with Andean Potatoes?

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 yellow onion, diced from drying out.

Can I substitute ingredients in Slow-Cooked Bolivian Beef Stew with Andean Potatoes?

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 Bolivian Beef Stew with Andean Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Bolivian Beef Stew with Andean Potatoes?

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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