Slow-Cooked Salvadoran Beef Stew with Corn and Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chunks of beef simmered with sweet corn, potatoes, and aromatic spices for a comforting Salvadoran stew. This latin american-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, vegetable oil, large, diced 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.

Prep: 20 min Cook: 120 min Serves 6 Latin American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a heavy pot over medium-high heat. Add 2 lbs beef chuck cubes and sear for 5-7 minutes until browned on all sides; transfer beef to a plate.
  2. Step 2: In the same pot, add 1 diced large onion and 3 minced garlic cloves; sauté over medium heat for 4 minutes until softened and fragrant.
  3. Step 3: Stir in 1 cup tomato sauce, 1 tsp dried oregano, and 1 tsp ground cumin; cook for 2 minutes to blend flavors.
  4. Step 4: Return the beef to the pot and pour in 4 cups beef broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 1/2 hours until beef is tender.
  5. Step 5: Add 1 cup fresh corn kernels and 2 peeled, cubed medium potatoes; simmer uncovered for 30 minutes until potatoes are soft and stew thickens slightly.
  6. Step 6: Season with 1 1/2 tsp salt and 1/2 tsp black pepper, stirring well.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro and serve hot with lime wedges on the side to squeeze over the stew for brightness.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Salvadoran Beef Stew with Corn and Potatoes take to make?

Total time is about 140 minutes (20 min prep + 120 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 Stew with Corn and Potatoes?

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 vegetable oil from drying out.

Can I substitute ingredients in Slow-Cooked Salvadoran Beef Stew with Corn and Potatoes?

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 Stew with Corn and Potatoes 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 Stew with Corn and Potatoes?

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.

Related recipes