Slow Simmered Pabellón Criollo with Shredded Beef and Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty Venezuelan classic featuring tender shredded beef stewed in tomato sauce, served with black beans and sweet fried plantains. This latin american-inspired beef ready in about 160 minutes pairs chuck roast beef, beef broth, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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.

Prep: 20 min Cook: 140 min Serves 6 Latin American cuisine 540 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, place 2 lbs chuck roast beef and cover with 2 cups beef broth; bring to a boil, then reduce to low and simmer covered for 2 hours until beef is tender.
  2. Step 2: Remove beef and shred finely using two forks; strain broth and reserve 1 cup.
  3. Step 3: In a large skillet, heat 2 tbsp vegetable oil over medium heat and sauté 1 medium diced onion, 1 medium diced green bell pepper, and 3 minced garlic cloves for 5 minutes until softened and fragrant.
  4. Step 4: Add shredded beef, 1 cup tomato sauce, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 1 cup reserved broth to the skillet; stir to combine and simmer uncovered for 15 minutes to thicken the sauce.
  5. Step 5: Peel and slice 2 large ripe plantains into 1/2-inch diagonal slices.
  6. Step 6: Heat 1/4 cup vegetable oil in a frying pan over medium-high heat and fry plantain slices for 2-3 minutes per side until golden and caramelized; drain on paper towels.
  7. Step 7: Warm 2 cups cooked black beans with a pinch of salt in a small saucepan over low heat.
  8. Step 8: Serve the shredded beef stew over white rice (optional), accompanied by black beans and fried plantains on the side.

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Frequently asked questions

How long does Slow Simmered Pabellón Criollo with Shredded Beef and Plantains take to make?

Total time is about 160 minutes (20 min prep + 140 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 Pabellón Criollo with Shredded Beef and Plantains?

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 chuck roast beef from drying out.

Can I substitute ingredients in Slow Simmered Pabellón Criollo with Shredded Beef and Plantains?

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 Pabellón Criollo with Shredded Beef and Plantains 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 Simmered Pabellón Criollo with Shredded Beef and Plantains?

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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