Slow-Simmered Beef Stew with Bolivian Corn and Potatoes

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A rich and comforting beef stew featuring tender chunks of beef, traditional Bolivian corn, and potatoes simmered in a flavorful tomato broth. This Latin American-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, cut into 1-inch cubes, 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

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 1, diced large onion
• 4, minced garlic cloves
• 1 can (14.5 oz) diced tomatoes
• 3 cups beef broth
• 1 cup Bolivian corn or large-kernel corn
• 2 medium, peeled and cut into 1-inch chunks potatoes
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 cup chopped fresh parsley

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Instructions

1. Step 1: Season 1.5 lbs beef chuck cubes with 1 1/2 tsp salt and 1 tsp black pepper, then toss with 1/4 cup all-purpose flour until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Brown beef in batches for 4-5 minutes per batch until all sides are seared; remove and set aside.
3. Step 3: In the same pot, add 1 diced large onion and 4 minced garlic cloves; sauté over medium heat for 5 minutes until softened and fragrant.
4. Step 4: Stir in 1 can (14.5 oz) diced tomatoes, 3 cups beef broth, 1 tsp smoked paprika, and 1/2 tsp dried oregano, scraping up browned bits from the bottom.
5. Step 5: Return browned beef to the pot, bring to a simmer, cover, and cook on low heat for 1 1/2 hours until beef is tender.
6. Step 6: Add 1 cup Bolivian corn and 2 chopped medium potatoes to stew; continue to simmer uncovered for 30 minutes until vegetables are cooked through and broth thickens.
7. Step 7: Adjust seasoning with salt and pepper as needed, sprinkle 1/4 cup chopped fresh parsley over the stew, and serve hot.