Slow-Cooked Salvadoran Beef with Tomato and Chile Sauce
Tender beef simmered in a rich tomato and chile sauce infused with traditional Salvadoran spices. This latin american-inspired beef ready in about 205 minutes pairs cut into 2-inch cubes beef chuck roast, large, diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, cut into 2-inch cubes beef chuck roast
- 1 large, diced onion
- 4 minced garlic cloves
- 1 1/2 cups tomato sauce
- 3, stemmed and seeded dried guajillo chiles
- 2 cups beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp vegetable oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 bay leaf
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: Toast 3 dried guajillo chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak in 1/2 cup hot water for 15 minutes. Blend soaked chiles with 1 1/2 cups tomato sauce until smooth; set aside.
- Step 2: Season 2 lbs cubed beef chuck with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches for 3-4 minutes per side until deeply browned; remove and set aside.
- Step 3: In the same pot, add 1 large diced onion and 4 minced garlic cloves, sauté over medium heat for 4-5 minutes until softened and fragrant.
- Step 4: Return beef to pot; pour in blended chile-tomato sauce and 2 cups beef broth. Add 1 tsp ground cumin, 1 tsp dried oregano, and 1 bay leaf. Stir to combine.
- Step 5: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 1/2 to 3 hours until beef is fork-tender and sauce thickens.
- Step 6: Remove bay leaf. Garnish with 1/4 cup chopped fresh cilantro before serving with rice or tortillas.
Frequently asked questions
How long does Slow-Cooked Salvadoran Beef with Tomato and Chile Sauce take to make?
Total time is about 205 minutes (25 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 Sauce?
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 large, diced onion from drying out.
Can I substitute ingredients in Slow-Cooked Salvadoran Beef with Tomato and Chile Sauce?
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 Sauce 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 Sauce?
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.
