Slow-Cooked Chilean Beef Stew with Potatoes and Carrots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty and comforting slow-cooked beef stew inspired by Chilean flavors, simmered with potatoes, carrots, and aromatic herbs. This latin american-inspired beef ready in about 440 minutes pairs beef chuck, cubed, large, diced yellow onion, medium, peeled and cubed potatoes 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: 420 min Serves 6 Latin American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides, about 5-7 minutes. Transfer beef to a slow cooker.
  2. Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Cook for 2 minutes until tomato paste darkens slightly.
  4. Step 4: Transfer onion mixture to slow cooker with beef. Add 4 cups beef broth, 3 sliced medium carrots, 3 peeled and cubed medium potatoes, and 1 bay leaf. Stir gently to combine.
  5. Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is tender and vegetables are cooked through.
  6. Step 6: Remove bay leaf, adjust seasoning if needed, and serve hot with crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Chilean Beef Stew with Potatoes and Carrots take to make?

Total time is about 440 minutes (20 min prep + 420 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 Chilean Beef Stew with Potatoes and Carrots?

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, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Chilean Beef Stew with Potatoes and Carrots?

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 Chilean Beef Stew with Potatoes and Carrots 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 Chilean Beef Stew with Potatoes and Carrots?

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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