Spicy Dominican-Style Beef Stew with Root Vegetables
A hearty and flavorful beef stew simmered with traditional Dominican spices and root vegetables for a comforting meal. This latin american-inspired beef ready in about 120 minutes pairs Beef chuck, cubed, Vegetable oil, large, diced Yellow onion 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, cubed
- 3 tbsp Vegetable oil
- 1 large, diced Yellow onion
- 1 medium, diced Green bell pepper
- 5 cloves, minced Garlic cloves
- 2 tbsp Tomato paste
- 4 cups Beef broth
- 2 medium, peeled and chopped Carrots
- 1 cup Yucca (cassava), peeled and chopped
- 2 medium, peeled and cubed Potatoes
- 1 tsp Dried oregano
- 1 tsp Ground cumin
- 2 leaves Bay leaves
- 1 1/2 tsp Salt
- 1 tsp Black pepper
- 1/2 tsp Red pepper flakes
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides for about 6-8 minutes. Remove beef and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and 1 diced green bell pepper. Sauté for 4-5 minutes until softened. Add 5 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Return beef to the pot and pour in 4 cups beef broth.
- Step 4: Add 2 chopped carrots, 1 cup peeled and chopped yucca, 2 cubed potatoes, 1 tsp dried oregano, 1 tsp ground cumin, 2 bay leaves, 1 1/2 tsp salt, 1 tsp black pepper, and 1/2 tsp red pepper flakes. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes or until beef and vegetables are tender.
- Step 5: Remove bay leaves before serving. Adjust seasoning with salt and pepper if needed. Serve hot with white rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Dominican-Style Beef Stew with Root Vegetables take to make?
Total time is about 120 minutes (20 min prep + 100 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 Dominican-Style Beef Stew with Root Vegetables?
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 beef chuck, cubed from drying out.
Can I substitute ingredients in Spicy Dominican-Style Beef Stew with Root Vegetables?
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 Dominican-Style Beef Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Dominican-Style Beef Stew with Root Vegetables?
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.
