Spiced Dominican-Style Slow Cooker Beef Stew

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A rich and tender beef stew slow-cooked with Dominican spices and root vegetables for a comforting and flavorful meal. This Latin American beef recipe, ready in about 260 minutes, pairs beef chuck roast, olive oil, and onion for a weeknight-friendly dinner. Each serving lands at about 520 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 "Build a week of meals around this recipe" 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

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 1 medium green bell pepper, diced
• 4 minced garlic cloves
• 2 tbsp tomato paste
• 3 cups beef broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 medium carrots, peeled and cut into 1-inch pieces
• 3 medium potatoes, peeled and cut into 1-inch cubes
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cubes and brown on all sides for 6-8 minutes; transfer to slow cooker.
2. Step 2: In the same skillet, add 1 large diced onion and 1 medium diced green bell pepper, sauté for 5 minutes until softened. Add 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
3. Step 3: Transfer the sautéed vegetables and tomato paste to the slow cooker with beef. Pour in 3 cups beef broth, and add 1 tsp dried oregano, 1 tsp ground cumin, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper.
4. Step 4: Add 3 peeled and chopped carrots and 3 peeled and cubed potatoes to the slow cooker. Stir gently to combine.
5. Step 5: Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender and vegetables are cooked through.
6. Step 6: Remove bay leaves, sprinkle 1/4 cup chopped fresh cilantro over the stew, and serve hot.