Slow Cooker Bolivian Beef Stew with Potatoes and Corn

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

A comforting slow-cooked beef stew featuring tender chunks of beef, native potatoes, and sweet corn infused with bold Bolivian spices. This latin american-inspired beef ready in about 255 minutes pairs pounds beef chuck, cubed, 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 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: 15 min Cook: 240 min Serves 6 Latin American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 pounds beef chuck cubes and brown on all sides, about 5-7 minutes.
  2. Step 2: Transfer the beef to a slow cooker. Add 1 large diced onion and 4 minced garlic cloves to the skillet, sauté for 3 minutes until fragrant, then transfer to the slow cooker.
  3. Step 3: Add 1 pound peeled and quartered Bolivian potatoes, 2 ears corn cut into 2-inch pieces, 4 cups beef broth, 1 cup canned diced tomatoes, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 bay leaf, 1.5 teaspoons salt, and 1 teaspoon black pepper to the slow cooker.
  4. Step 4: Stir gently to combine all ingredients, cover, and cook on low for 8 hours or high for 4 hours until beef is tender and potatoes are cooked through.
  5. Step 5: Remove bay leaf before serving. Adjust seasoning with additional salt and pepper if needed. Serve hot with fresh bread or rice.

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Frequently asked questions

How long does Slow Cooker Bolivian Beef Stew with Potatoes and Corn take to make?

Total time is about 255 minutes (15 min prep + 240 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 Cooker Bolivian Beef Stew with Potatoes and Corn?

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 pounds beef chuck, cubed from drying out.

Can I substitute ingredients in Slow Cooker Bolivian Beef Stew with Potatoes and Corn?

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 Cooker Bolivian Beef Stew with Potatoes and Corn 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 Cooker Bolivian Beef Stew with Potatoes and Corn?

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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