Spiced Venezuelan Pabellón Criollo with Slow Simmered Beef

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A traditional Venezuelan dish featuring slow-simmered shredded beef in a richly spiced tomato sauce, served alongside black beans and fluffy white rice. This latin american-inspired beef ready in about 170 minutes pairs beef chuck roast, large, diced onion, medium, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 2 lbs beef chuck roast
• 1 large, diced onion
• 1 medium, diced green bell pepper
• 4 minced garlic cloves
• 1 1/2 cups canned crushed tomatoes
• 1 tsp ground cumin
• 1 tsp ground paprika
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups cooked black beans
• 1 1/2 cups uncooked white rice
• 3 cups water
• 2 tbsp chopped, for garnish fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 large diced onion, 1 diced green bell pepper, and 4 minced garlic cloves; sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Season 2 lbs beef chuck roast with 1 tsp salt and 1/2 tsp black pepper, then sear in the pot until browned on all sides, about 6-8 minutes.
3. Step 3: Stir in 1 1/2 cups canned crushed tomatoes, 1 tsp ground cumin, and 1 tsp paprika, coating the beef; reduce heat to low, cover, and simmer for 2 to 2.5 hours until beef is tender and shreds easily.
4. Step 4: Meanwhile, rinse 1 1/2 cups white rice until water runs clear. Bring 3 cups water to a boil in a saucepan, add rice and a pinch of salt, cover, and simmer on low for 18 minutes until rice is fluffy.
5. Step 5: Once beef is tender, shred it using two forks directly in the pot, mixing well with the sauce.
6. Step 6: Warm 2 cups cooked black beans and serve alongside the shredded beef and white rice. Garnish with 2 tbsp chopped fresh cilantro before serving.