Slow-Cooked Latin American Beef Stew with Root Vegetables

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

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 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.

★ 4.3 (9 ratings) Prep: 20 min Cook: 150 min Serves 6 Latin American cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Latin American Beef Stew with Root Vegetables take to make?

Total time is about 170 minutes (20 min prep + 150 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 Latin American Beef Stew with Root Vegetables?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Latin American Beef Stew with Root Vegetables?

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 Latin American Beef Stew with Root Vegetables 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 Latin American Beef Stew with Root Vegetables?

Latin American latin american 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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