Slow-Simmered Bolivian Corn and Beef Stew

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

A hearty Bolivian-inspired stew featuring tender beef chunks and native corn, simmered slowly with traditional spices for a comforting meal. This latin american-inspired beef ready in about 105 minutes pairs beef chuck, cut into 1-inch cubes, garlic cloves, minced, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Prep: 15 min Cook: 90 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a heavy pot over medium-high heat. Add 1 lb beef chuck cubes and brown on all sides for about 5-6 minutes, stirring occasionally until nicely seared.
  2. Step 2: Add 1 medium finely chopped onion and 3 minced garlic cloves to the pot with the beef. Sauté for 4 minutes until the onion is translucent and fragrant.
  3. Step 3: Stir in 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the spices.
  4. Step 4: Pour in 4 cups beef broth and add 1 cup dried hominy corn (or canned hominy, drained). Bring to a boil, then reduce heat to low and simmer, uncovered, for 1 hour, stirring occasionally.
  5. Step 5: After 1 hour, add 1 cup diced potatoes and continue simmering for another 30 minutes until potatoes and corn are tender and beef is fork-tender.
  6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh cilantro before serving to add a fresh aromatic finish.

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Frequently asked questions

How long does Slow-Simmered Bolivian Corn and Beef Stew take to make?

Total time is about 105 minutes (15 min prep + 90 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-Simmered Bolivian Corn and Beef Stew?

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 garlic cloves, minced from drying out.

Can I substitute ingredients in Slow-Simmered Bolivian Corn and Beef Stew?

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-Simmered Bolivian Corn and Beef Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Simmered Bolivian Corn and Beef Stew?

Latin American beef 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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