Slow Cooker Dominican-Style Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Tender slow-cooked beef infused with Dominican spices, simmered with hearty root vegetables for a comforting meal. This Latin American-inspired beef recipe, ready in about 505 minutes, pairs beef chuck roast, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 tsp sea salt
• 1 tsp black pepper
• 4, minced garlic cloves
• 2 tbsp olive oil
• 1 large, chopped white onion
• 1 medium, chopped green bell pepper
• 14 oz can diced tomatoes
• 2 cups beef broth
• 1 tsp ground oregano
• 1 tsp ground cumin
• 2 bay leaves
• 3 medium, peeled and chopped carrots
• 1 cup, peeled and chopped yuca (cassava)
• 2 medium, peeled and chopped potatoes

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Instructions

1. Step 1: Season 2 lbs beef chuck roast cubes evenly with 1 tsp sea salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the beef cubes and brown on all sides for about 5 minutes.
3. Step 3: Transfer the browned beef to a slow cooker. In the same skillet, sauté 4 minced garlic cloves, 1 large chopped white onion, and 1 medium chopped green bell pepper over medium heat for 3-4 minutes until softened and fragrant.
4. Step 4: Add 14 oz canned diced tomatoes, 2 cups beef broth, 1 tsp ground oregano, 1 tsp ground cumin, and 2 bay leaves to the skillet. Stir and bring to a simmer for 2 minutes.
5. Step 5: Pour this mixture over the beef in the slow cooker. Add 3 chopped carrots, 1 cup peeled and chopped yuca, and 2 chopped potatoes. Cover and cook on low for 8 hours until beef is tender and vegetables are cooked through.
6. Step 6: Remove bay leaves before serving. Spoon the stew into bowls and enjoy the rich, hearty flavors of this Dominican-inspired classic.