Slow Cooker Peruvian Beef Stew with Aji Panca

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender beef slow-cooked with smoky aji panca peppers, potatoes, and vibrant Peruvian spices for a comforting and richly flavored stew. This Latin American recipe, 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.

Ingredients

• 2 lbs beef chuck, cubed
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 3 tbsp aji panca paste
• 1 tbsp paprika
• 1 tsp cumin
• 3 cups beef broth
• 3 medium, cut into 1-inch chunks red potatoes
• 2 large, sliced carrots
• 1/4 cup chopped fresh cilantro

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

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.