Slow-Cooked Salvadoran Beef with Tomato and Chile

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

Tender beef slow-braised in a rich tomato and chile sauce infused with aromatic Salvadoran spices for a comforting, flavorful main dish. This Latin American-inspired beef recipe, ready in about 195 minutes, pairs beef chuck roast, vegetable oil, white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 180 min Serves 6 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning on all sides for 4-5 minutes per batch; transfer browned beef to a plate.
  2. Step 2: In the same pot, add 1 large diced white onion and 4 minced garlic cloves; sauté over medium heat for 5 minutes until soft and fragrant.
  3. Step 3: Stir in 14 oz canned crushed tomatoes, 1 tbsp dried guajillo chile powder, 1 tsp ground cumin, and 1 tsp dried oregano; cook for 2 minutes until spices bloom.
  4. Step 4: Return beef to pot and pour in 2 cups beef broth; season with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 1/2 to 3 hours until beef is fork-tender.
  5. Step 5: Adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro before serving with warm corn tortillas or rice.

Frequently asked questions

How long does Slow-Cooked Salvadoran Beef with Tomato and Chile take to make?

Total time is about 195 minutes (15 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 Salvadoran Beef with Tomato and Chile?

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 roast from drying out.

Can I substitute ingredients in Slow-Cooked Salvadoran Beef with Tomato and Chile?

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 with Tomato and Chile 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 with Tomato and Chile?

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.

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