Spicy Bolivian Beef and Potato Stew

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 recipe, ready in about 95 minutes, pairs beef chuck, cut into 1-inch cubes, yellow potatoes, peeled and chopped, red bell pepper, diced 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 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Adjust seasoning if needed, sprinkle 2 tbsp chopped fresh cilantro over the stew before serving. Serve hot with rice or bread.