Slow-Cooked Latin American Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty slow-cooked stew featuring tender beef chunks simmered with vibrant Latin American spices and root vegetables for a comforting meal. This Latin American recipe, ready in about 170 minutes, pairs beef chuck, cut into 1.5-inch cubes, olive oil, 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 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
• 2 tbsp olive oil
• 1 large (about 8 oz) onion, diced
• 4 garlic cloves, minced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium (about 1 lb) sweet potatoes, peeled and cubed
• 14 oz can diced tomatoes (canned)
• 3 cups beef broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 bay leaf
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup for garnish 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 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning all sides for 4-5 minutes per batch, then transfer to a plate.
2. Step 2: In the same pot, add 1 large diced onion and sauté over medium heat for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Return the browned beef to the pot, then stir in 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp salt, and 1 tsp black pepper. Mix well to coat the meat with spices.
4. Step 4: Add 14 oz canned diced tomatoes, 3 cups beef broth, 3 peeled and chopped carrots, 2 peeled cubed sweet potatoes, and 1 bay leaf. Bring the stew to a simmer.
5. Step 5: Reduce heat to low, cover, and cook gently for 2.5 hours until beef is fork-tender and vegetables are soft.
6. Step 6: Remove bay leaf, adjust seasoning with salt and pepper if needed, and garnish with 1/4 cup chopped fresh cilantro before serving.