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Bolivian Beef Stew

Prep Time:

30 Minutes

Cook Time:

1 Hour 30 minutes


4 Servings



About the Recipe

Craving comfort on a chilly day? This one-pot spicy beef stew is your answer. Tender chunks of beef simmer in a rich, fiery broth, warming you from the inside out. Serve it alongside warm cornbread for dipping and a crisp, refreshing salad, and it's a hearty and satisfying meal that's easy to whip up in just one pot. So grab a spoon and get ready for a taste bud fiesta!


  • 1 lb beef stew cubes

  • salt to taste

  • freshly ground black pepper to taste

  • 1 tbsp canola oil

  • 2 cups diced yellow onions

  • 1/2 cup chopped red or green bell pepper

  • 1 jalapeno pepper, seeded, de-veined, and chopped

  • 2 cups chopped plum tomatoes, fresh or canned

  • 1 cup beef broth

  • 2 cups diced acorn or winter squash

  • 2 red potatoes, diced

  • 2 small ears of corn, sliced into 1-inch-thick rounds

  • 2 tbsp minced cilantro


Step 1

Season the beef generously with salt and pepper.

Step 2

Heat the oil in a Dutch oven or casserole over medium high heat until it shimmers. Sauté the beef in the oil, stirring frequently, until the beef is browned on all sides, about 8 to 10 minutes. Transfer the beef to a pan and keep warm.

Step 3

Return the same pan to the heat. Add the onion, bell pep per, and jalapeño. Sauté, stirring frequently, until the onion is lightly browned. Add the tomatoes and broth. Bring the liquid to a boil, and reduce the heat to low. Return the beef and any juices it may have released to the stew. Simmer, covered, stirring occasionally, until the beef is tender, I to 1½ hours. Season to taste as the stew simmers with additional salt and pepper.

Step 4

Add the squash, potatoes, and corn to the stew. Simmer, covered, until the vegetables are tender, about 20 minutes. Season to taste with additional salt and pepper. Divide the stew evenly among 4 heated bowls, sprinkle each serving with some of the cilantro, and serve.

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