Sofrito-Simmered Beef Stew with Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Slow-cooked beef stew infused with Puerto Rican sofrito and tender sweet potatoes. This Puerto Rican-inspired beef recipe, ready in about 110 minutes, pairs beef chuck, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.5 lbs, cut into 1-inch cubes beef chuck
• 2 tbsp olive oil
• 1 large, diced onion
• 2 (1 green, 1 red), diced bell peppers
• 3 cloves, minced garlic
• 1 cup tomato sauce
• 1 cup beef broth
• 2, peeled and diced into 1-inch cubes sweet potatoes
• 1 tsp dried oregano
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs beef chuck cubes and cook until browned on all sides, about 5 minutes, then remove and set aside.
2. Step 2: Add the remaining 1 tbsp olive oil to the pot, then add 1 diced large onion and 2 diced bell peppers. Cook for 5 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Return the browned beef to the pot, then add 1 cup tomato sauce, 1 cup beef broth, and 1 tsp dried oregano. Stir to combine and bring to a simmer.
4. Step 4: Add 2 diced sweet potatoes, cover, and reduce heat to low. Simmer for 75 minutes until beef is tender and sweet potatoes are cooked through.
5. Step 5: Season with salt and black pepper to taste, then serve.