Slow-Cooked Salvadoran Beef Pepian Stew
A rich, slow-simmered beef stew with roasted spices and a tomato-chili sauce inspired by Salvadoran heritage. This latin american-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, medium white onion, chopped 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.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium white onion, chopped
- 4 cloves garlic cloves, minced
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried pasilla chilies, stemmed and seeded
- 3 medium roma tomatoes
- 1 cinnamon stick
- 1 tsp black peppercorns
- 4 whole cloves
- 4 cups water or beef broth
- 1 1/2 tsp salt
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Preheat oven to 400°F. Place 3 roma tomatoes and dried chilies (3 guajillo, 2 pasilla) on a baking sheet and roast for 10 minutes until skins are blistered and chilies fragrant.
- Step 2: In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
- Step 3: In the same pot, add 1 chopped white onion and 4 minced garlic cloves. Sauté for 4 minutes until soft and aromatic.
- Step 4: Transfer roasted tomatoes and chilies to a blender with 1 cinnamon stick, 1 tsp black peppercorns, 4 whole cloves, and 1 cup water or broth. Blend until smooth.
- Step 5: Pour blended sauce into the pot with onions and garlic, add the browned beef back in, 3 more cups of water or broth, and 1 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2 1/2 hours until beef is tender and sauce thickened.
- Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving and adjust seasoning as needed. Serve with white rice.
Frequently asked questions
How long does Slow-Cooked Salvadoran Beef Pepian Stew 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 Salvadoran Beef Pepian Stew?
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 Salvadoran Beef Pepian Stew?
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 Salvadoran Beef Pepian Stew 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 Salvadoran Beef Pepian Stew?
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.
