Slow-Cooked Salvadoran Beef Yuca Stew

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 recipe, ready in about 140 minutes, pairs beef chuck roast, yucca root, onion 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.

Ingredients

• 2 lbs, cut into 1.5-inch cubes beef chuck roast
• 1 lb, peeled and cut into 2-inch pieces yucca root
• 1 large, diced onion
• 4 minced garlic cloves
• 1 cup tomato sauce
• 3 cups beef broth
• 1 tsp cumin powder
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1/4 cup chopped fresh cilantro

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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.