Slow Cooker Peruvian Beef Stew with Aji Panca

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

Tender beef slow-cooked with smoky aji panca peppers, potatoes, and vibrant Peruvian spices for a comforting and richly flavored stew. This latin american ready in about 440 minutes pairs beef chuck, cubed, salt, black pepper 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.

★ 4.3 (14 ratings) Prep: 20 min Cook: 420 min Serves 6 Latin American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 lbs cubed beef chuck with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and brown beef in batches for 3-4 minutes per side until deeply caramelized. Transfer beef to slow cooker.
  2. Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté over medium heat for 4-5 minutes until softened and fragrant.
  3. Step 3: Stir in 3 tbsp aji panca paste, 1 tbsp paprika, and 1 tsp cumin; cook for 1 minute until spices release aroma.
  4. Step 4: Transfer the onion and spice mixture to the slow cooker with beef. Add 3 cups beef broth, 3 medium red potatoes cut into 1-inch chunks, and 2 sliced large carrots.
  5. Step 5: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and vegetables are cooked through.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro before serving to add brightness.

Frequently asked questions

How long does Slow Cooker Peruvian Beef Stew with Aji Panca take to make?

Total time is about 440 minutes (20 min prep + 420 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 Peruvian Beef Stew with Aji Panca?

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 beef chuck, cubed from drying out.

Can I substitute ingredients in Slow Cooker Peruvian Beef Stew with Aji Panca?

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 Peruvian Beef Stew with Aji Panca 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 Peruvian Beef Stew with Aji Panca?

Latin American latin american 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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