Slow-Cooked Regional Beef Stew with Chilies and Root Vegetables
A hearty slow-cooked beef stew infused with regional dried chilies and earthy root vegetables, perfect for comforting family meals. This mexican-inspired beef ready in about 210 minutes pairs beef chuck, cubed, olive oil, large, chopped onion 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, cubed
- 3 tbsp olive oil
- 3 pieces, stemmed and seeded dried guajillo chilies
- 1 large, chopped onion
- 3 medium, peeled and cut into 1-inch pieces carrots
- 3 medium, peeled and cubed russet potatoes
- 5 minced garlic cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 bay leaf
- 2 tbsp chopped (for garnish) fresh parsley
Instructions
- Step 1: Toast 3 dried guajillo chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in 1 cup hot water for 20 minutes until softened.
- Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs cubed beef chuck with 1 tsp salt and 1/2 tsp black pepper, then brown in batches for 4-5 minutes per batch until deeply caramelized. Remove beef and set aside.
- Step 3: In the same pot, add 1 large chopped onion, 5 minced garlic cloves, and sauté for 4 minutes until softened and aromatic.
- Step 4: Drain chilies, then blend with their soaking water until smooth. Stir in 2 tbsp tomato paste and pour this chili mixture into the pot.
- Step 5: Return beef to pot along with 3 peeled and cubed medium russet potatoes, 3 peeled and cut carrots, 4 cups beef broth, 1 tsp dried thyme, 1 bay leaf, remaining salt and pepper.
- Step 6: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 1/2 to 3 hours until beef is fork-tender and vegetables are cooked.
- Step 7: Discard bay leaf, adjust seasoning if needed, and sprinkle with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Regional Beef Stew with Chilies and Root Vegetables take to make?
Total time is about 210 minutes (30 min prep + 180 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 Regional Beef Stew with Chilies and 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 beef chuck, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Regional Beef Stew with Chilies and 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 Regional Beef Stew with Chilies and 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 Regional Beef Stew with Chilies and Root Vegetables?
Mexican 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.
