Slow-Simmered Salvadoran Beef Stew with Vegetables

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chunks of beef simmered with tomatoes, potatoes, and carrots in a rich, mildly spiced broth. This Latin American-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, cubed, vegetable oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 120 min Serves 6 Latin American cuisine 320 cal/serving

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Ingredients

2 lbs beef chuck, cubed
2 tbsp vegetable oil
1 medium onion, diced
4 garlic cloves, minced
3 medium ripe tomatoes, chopped
4 cups beef broth
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
2 bay leaves
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for 6-8 minutes until a crust forms.
Step 2: Add 1 diced medium onion and 4 minced garlic cloves to the pot, sauté for 3 minutes until fragrant and translucent.
Step 3: Stir in 3 chopped ripe tomatoes, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper, cooking for 5 minutes until tomatoes break down.
Step 4: Pour in 4 cups beef broth and add 2 bay leaves. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 hours until beef is tender.
Step 5: Add 2 peeled and cubed medium potatoes and 2 sliced medium carrots to the stew. Continue simmering for 30 minutes until vegetables are tender.
Step 6: Remove bay leaves, stir in 1/4 cup chopped fresh cilantro, and adjust seasoning before serving.