Slow-Cooked Chilean Beef Stew with Potatoes and Carrots

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A hearty and comforting slow-cooked beef stew inspired by Chilean flavors, simmered with potatoes, carrots, and aromatic herbs. This Latin American-inspired beef recipe, ready in about 440 minutes, pairs beef chuck, cubed, yellow onion, carrots 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.

Ingredients

• 2 lbs beef chuck, cubed
• 1 large, diced yellow onion
• 3 medium, sliced into 1/2-inch pieces carrots
• 3 medium, peeled and cubed potatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 4, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper

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

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.