Slow-Simmered Bolivian Corn and Potato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A comforting stew blending native Bolivian staples of corn and potatoes with savory beef broth and Andean spices. This latin american-inspired soups ready in about 90 minutes pairs dried white corn kernels, beef broth, pound diced beef chuck 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.

Ingredients

• 1 cup dried white corn kernels
• 3 medium potatoes, peeled and diced into 1-inch cubes
• 4 cups beef broth
• 1/2 pound diced beef chuck
• 1 medium yellow onion, finely chopped
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 2 tbsp vegetable oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro for garnish

Instructions

1. Step 1: Soak 1 cup dried white corn kernels in water overnight, then drain.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until soft and fragrant.
3. Step 3: Add 1/2 pound diced beef chuck and cook for 6 minutes, stirring occasionally until browned on all sides.
4. Step 4: Stir in 1 tsp ground cumin and 1/2 tsp dried oregano, cooking for 1 minute until aromatic.
5. Step 5: Add the soaked corn kernels, 3 diced medium potatoes, and 4 cups beef broth to the pot. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
6. Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally, until the corn and potatoes are tender and the broth is slightly thickened.
7. Step 7: Adjust seasoning if needed and garnish with 2 tbsp chopped fresh cilantro before serving warm.