Spicy Bolivian Beef and Potato Stew
A robust Bolivian stew featuring tender beef chunks simmered with potatoes, peppers, and traditional spices for a warming and flavorful dish. This latin american-inspired beef ready in about 95 minutes pairs medium red bell pepper, diced, medium white onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lb (450g) beef chuck, cut into 1-inch cubes
- 2 large (about 400g) yellow potatoes, peeled and chopped
- 1 medium red bell pepper, diced
- 1 medium white onion, diced
- 3 cloves garlic cloves, minced
- 3 tbsp vegetable oil
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp red chili flakes
- 3 cups (720ml) beef broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 1 lb beef chuck cubes and brown on all sides for 6-8 minutes until deeply caramelized; remove and set aside.
- Step 2: In the same pot, add 1 medium diced white onion and 3 minced garlic cloves, sautéing for 3-4 minutes until fragrant and softened.
- Step 3: Add 1 diced red bell pepper, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp red chili flakes to the pot, stirring to coat the vegetables with spices and cook for 2 minutes.
- Step 4: Return the browned beef to the pot, pour in 3 cups beef broth, and season with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes.
- Step 5: Add 2 large peeled and chopped yellow potatoes to the stew, stir gently, and continue simmering for another 25 minutes until the potatoes are tender and the beef is fork-tender.
- Step 6: Adjust seasoning if needed, sprinkle 2 tbsp chopped fresh cilantro over the stew before serving. Serve hot with rice or bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Bolivian Beef and Potato Stew take to make?
Total time is about 95 minutes (20 min prep + 75 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 Spicy Bolivian Beef and Potato Stew?
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 medium red bell pepper, diced from drying out.
Can I substitute ingredients in Spicy Bolivian Beef and Potato Stew?
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 Spicy Bolivian Beef and Potato Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Bolivian Beef and Potato Stew?
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.
