Slow-Cooked Salvadoran Beef with Tomato and Spiced Peppers

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef braised slowly in a rich tomato and roasted pepper sauce with traditional Salvadoran seasonings. This Latin American-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 2-inch cubes, olive oil, yellow onion, diced 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: 20 min Cook: 150 min Serves 6 Latin American cuisine 350 cal/serving

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Ingredients

2 lbs beef chuck, cut into 2-inch cubes
2 tbsp olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 cup roasted red bell peppers, chopped
14 oz diced tomatoes, canned
1 tsp ground cumin
1 tsp dried oregano
1 1/2 cups beef broth
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef chuck cubes and sear on all sides until browned, about 5-7 minutes. Remove beef and set aside.
Step 2: Add 1 medium diced yellow onion and 4 minced garlic cloves to the pot, sauté for 4 minutes until softened and fragrant.
Step 3: Stir in 1 cup roasted red bell peppers, 14 oz canned diced tomatoes, 1 tsp ground cumin, and 1 tsp dried oregano. Cook for 3 minutes until the mixture thickens slightly.
Step 4: Return the beef to the pot and pour in 1 1/2 cups beef broth. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
Step 5: Bring to a simmer, cover, reduce heat to low, and cook for 2 to 2 1/2 hours until the beef is fork-tender.
Step 6: Garnish with 2 tbsp chopped fresh cilantro before serving.