Slow Cooker Latin American Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Hearty beef stew slow-cooked with Latin spices and tender root vegetables, perfect for a comforting meal. This Latin American recipe, ready in about 440 minutes, pairs beef chuck roast, cut into 1-inch cubes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 beef chuck roast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and chopped carrots
• 2 large, peeled and cubed russet potatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 4, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro leaves

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cubes and brown on all sides for about 5 minutes, then transfer to the slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves; sauté for 3 minutes until softened and fragrant. Stir in 2 tbsp tomato paste, 1 tbsp ground cumin, 1 tsp dried oregano, and 1 tsp smoked paprika; cook for 1 minute to release aromas.
3. Step 3: Transfer the onion and spice mixture to the slow cooker along with 3 chopped carrots, 2 cubed russet potatoes, 4 cups beef broth, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper.
4. Step 4: Cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and vegetables are soft.
5. Step 5: Remove bay leaves, taste, and adjust seasoning if needed. Serve hot garnished with 1/4 cup chopped fresh cilantro leaves for a bright herbal finish.