Slow Cooker Dominican-Inspired Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A hearty beef stew slow-cooked with traditional Dominican flavors like bell peppers, tomatoes, and smoky paprika for tender, flavorful meat. This latin american-inspired beef ready in about 440 minutes pairs medium, chopped yellow onion, minced garlic cloves, (14.5 oz) diced tomatoes 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 large, sliced into strips red bell pepper
• 1 large, sliced into strips green bell pepper
• 1 medium, chopped yellow onion
• 4, minced garlic cloves
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed beef chuck roast and brown on all sides, about 6-8 minutes total. Transfer to slow cooker.
2. Step 2: In the same skillet, sauté 1 chopped medium yellow onion, 4 minced garlic cloves, 1 large sliced red bell pepper, and 1 large sliced green bell pepper for 5 minutes until softened and fragrant.
3. Step 3: Add 1 tbsp smoked paprika, 1 tsp ground cumin, 2 tsp salt, and 1 tsp black pepper to the vegetables and stir for 1 minute to toast the spices.
4. Step 4: Transfer the vegetable and spice mixture to the slow cooker. Add 1 can (14.5 oz) diced tomatoes with juices and 2 cups beef broth.
5. Step 5: Cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and stew is thickened.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving. Serve with rice or crusty bread.