Slow-Cooked Salvadoran Beef Yuca Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chunks of beef braised with yuca root and aromatic spices, creating a hearty stew rich in traditional Salvadoran flavors. This latin american-inspired beef ready in about 140 minutes pairs large, diced onion, minced garlic cloves, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes, season with 1 1/2 tsp salt and 1/2 tsp black pepper, and brown on all sides for about 5 minutes.
  2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot, sauté for 3 minutes until softened and fragrant.
  3. Step 3: Stir in 1 tsp cumin powder, 1 tsp dried oregano, then pour in 1 cup tomato sauce and 3 cups beef broth, scraping the bottom of the pot to deglaze.
  4. Step 4: Bring the stew to a simmer, cover, reduce heat to low, and cook for 1 1/2 hours until the beef is tender.
  5. Step 5: Add 1 lb peeled and chopped yucca root pieces to the pot, cover and simmer for an additional 30 minutes until the yucca is soft and the stew thickens slightly.
  6. Step 6: Adjust seasoning with extra salt if needed. Stir in 1/4 cup chopped fresh cilantro just before serving. Serve hot with white rice or warm tortillas.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Salvadoran Beef Yuca Stew 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 Yuca 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 large, diced onion from drying out.

Can I substitute ingredients in Slow-Cooked Salvadoran Beef Yuca 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 Yuca 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 Yuca 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.

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