Bolivian Beef Stew: A Hearty, Slow-Simmered Recipe

Bolivian beef stew is a home-style dish of slowly simmered beef, potatoes, vegetables, and a warmly seasoned broth. Bolivian recipes vary by region and household; this version uses ají colorado, a red chile paste, for gentle heat and a savory depth that pairs well with rice or bread.

Ingredients

2 lb beef chuck, cut into 1¼-inch (3 cm) cubes (900 g)
1½ tsp fine salt (9 g), divided, plus more to taste
½ tsp ground black pepper (1 g)
2 tbsp neutral oil, such as vegetable or sunflower oil (30 ml)
1 large yellow onion, finely chopped (about 1½ cups or 200 g)
4 garlic cloves, minced (about 12 g)
2 tbsp ají colorado paste (about 30 g); if unavailable, use 1 tbsp (15 g) mild paprika mixed with ½ tsp (1 g) ancho chile powder
1 tsp ground cumin (2 g)
1 tsp dried oregano (1 g)
1 can diced tomatoes, with their juice (14½ oz or 410 g)
4 cups low-sodium beef broth (950 ml), plus a little more if needed
1 bay leaf
1½ lb waxy or all-purpose potatoes, peeled if desired and cut into 1-inch (2.5 cm) chunks (680 g)
2 medium carrots, cut into ½-inch (1 cm) pieces (about 180 g)
1 cup peas, fresh or frozen (150 g)
2 tbsp chopped fresh cilantro, for serving (about 5 g)
Cooked white rice or crusty bread, for serving, as desired

Instructions

Prepare the ingredients. Cut the beef into evenly sized cubes so they cook at a similar rate. Pat the pieces dry with paper towels; dry surfaces brown more effectively than damp ones. Season them with the black pepper and about 1 teaspoon of the salt. Chop the onion, garlic, potatoes, and carrots, and measure out the seasonings. This preparation takes about 25 minutes and makes the cooking stages easier to manage.
Brown the beef for 12 minutes. Set a heavy Dutch oven or large, thick-bottomed pot over medium-high heat and add the oil. When it shimmers, brown the beef in batches, turning the pieces so several sides develop a deep brown crust. Allow about 10 to 12 minutes in total. Avoid crowding the pot: if the beef releases liquid and steams rather than browns, transfer it to a plate and work in another batch. Keep any juices that collect on the plate.
Soften the aromatics for 8 minutes. Reduce the heat to medium. Add the onion and the remaining ½ teaspoon salt to the same pot. Cook, stirring and scraping up browned bits, until the onion is softened and lightly golden, about 6 minutes. Stir in the garlic, ají colorado paste, cumin, and oregano. Cook for 2 minutes, stirring continuously so the garlic and chile paste do not scorch.
Build the broth for 3 minutes. Add the diced tomatoes and their juice, stirring to loosen any browned fond from the bottom of the pot. Let the mixture bubble gently for 3 minutes, then return the beef and its collected juices to the pot. Pour in the broth and add the bay leaf. The liquid should come close to covering the beef; add a splash of broth or water if needed.
Simmer the beef for 75 minutes. Bring the pot just to a boil, then lower the heat to maintain a gentle simmer. Cover partially, leaving a small gap for steam to escape, and cook for 75 minutes. Stir every 20 minutes or so and check that the liquid is barely bubbling rather than boiling hard. A vigorous boil can make beef tighten and cause the broth to reduce too quickly. If the pot looks dry, add broth or water in ½-cup (120 ml) increments.
Add the potatoes and carrots for 22 minutes. Stir in the potato and carrot pieces, cover the pot, and keep the stew at a gentle simmer for 22 minutes. Stir once or twice, carefully so the potatoes do not break apart. The vegetables should be tender when pierced with a small knife, and the beef should be easy to cut with a fork. If the beef is still firm, continue simmering and check it every 10 minutes; chuck can vary in tenderness depending on the cut and the size of the cubes.
Finish with peas for 5 minutes. Stir in the peas and cook for 5 minutes, just until hot and tender. Taste the broth and add more salt or black pepper if needed. Check the center of the largest beef cube with a food thermometer: USDA FSIS guidance sets the safe minimum for whole cuts of beef at 145°F (63°C) with a 3-minute rest; the beef in this stew will generally cook beyond that point as it becomes tender.
Rest and serve. Remove the bay leaf and take the pot off the heat. Leave the stew to rest for 5 minutes so the broth settles and the vegetables are less likely to break when served. Sprinkle with cilantro and ladle into warm bowls. Serve with rice or bread to catch the savory broth.

Tips

Choose chuck rather than a lean steak. Chuck has connective tissue that softens during a slow simmer, giving the stew a fuller texture. If you use a leaner cut, check it earlier and avoid cooking it at a hard boil, which can leave the cubes dry and firm.
Give the beef room to brown. Brown it in two or more batches if your pot is not wide enough. The browned bits on the bottom are useful flavor; loosen them with the onion and tomato rather than scrubbing them away.
Adjust the chile to your paste. Ají colorado pastes differ in saltiness and heat. Start with the listed amount, taste near the end, and add a little more only if you want a stronger chile flavor. The paprika-and-ancho substitute is convenient and mild, but it will taste more earthy and less distinctly fruity than ají.
Keep the simmer gentle. A few small bubbles are enough. If the stew thickens before the beef is tender, stir in hot water or broth. If it is thinner than you like at the end, simmer uncovered briefly rather than mashing the potatoes to thicken it.

Serving Suggestions

Serve the stew in deep bowls with steamed white rice, a common and practical accompaniment that absorbs the tomato-and-chile broth. Crusty bread is another easy option, especially if you want to serve the stew without making a separate grain. A simple side salad of crisp lettuce, tomato, and sliced onion brings freshness and crunch to a meal built around tender meat and soft vegetables.

For a table with a little more variety, offer chopped cilantro, lime wedges, or a small bowl of llajua, a Bolivian-style fresh chile salsa, so diners can season their own portions. Llajua can be quite hot, so serve it separately rather than stirring it into the whole pot. If you are serving a larger group, the stew can stay warm over very low heat while the rice is prepared, but stir occasionally and add a little water if the broth reduces.

Variations

Use a different potato or vegetable. Waxy potatoes hold their shape, while flourier potatoes soften more and thicken the broth. Both work, so choose according to the texture you prefer. Green beans or diced pumpkin can replace some of the carrots; add green beans with the potatoes, while softer pumpkin is best added during the final 15 to 20 minutes so it does not dissolve completely.

Make the broth more or less spicy. Ají colorado gives the stew a distinctive red-chile character, but availability varies outside Bolivia and other parts of South America. Mild paprika with a small amount of ancho chile powder is a useful substitute, though the result is more smoky and less fruity. For a hotter pot, add a pinch of cayenne or serve a hot salsa on the side instead of increasing the heat for everyone.

Change the protein or make it meatless. Beef shank can be used in place of chuck, but it may need extra simmering time and has more bone and connective tissue. For a vegetarian variation, leave out the beef, use vegetable broth, and add a drained can of white beans during the last 15 minutes. That version will have a different, lighter flavor and will not need the long beef-simmering stage; cook the vegetables until tender.

Adjust the texture. For a thicker stew, remove the lid for the last 10 minutes and let some liquid evaporate, keeping the pot at a gentle simmer. For a brothier bowl, add hot broth or water a little at a time before serving. Avoid stirring aggressively once the potatoes are tender, because breaking them down can make the stew cloudy and pasty.

Storage and Reheating

Transfer leftovers to shallow containers and refrigerate them within 2 hours of cooking. The stew keeps for 3 to 4 days in the refrigerator. It may thicken as it chills because the potatoes absorb some broth, so plan to loosen it with a splash of water or beef broth when reheating. Store rice separately when possible, since rice left in the stew can continue to absorb liquid and become soft.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally until it is steaming throughout. Add liquid as needed to restore a spoonable consistency. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. For microwave reheating, use a covered microwave-safe bowl, stir partway through, and check the temperature in more than one spot. Freeze cooled stew in airtight, freezer-safe containers for up to 2 to 3 months for best quality, then thaw it in the refrigerator before reheating. Refrigerate or freeze leftovers rather than leaving them at room temperature.

Frequently Asked Questions

Is Bolivian beef stew one specific traditional recipe?

No single recipe represents every Bolivian household or region. Stews and meat dishes vary in their chile, vegetables, and accompaniments. This recipe is a Bolivian-style home-cooking version that uses ají colorado, cumin, potatoes, and a tomato-rich broth; it is not presented as the only traditional formula.

What is ají colorado, and where can I find it?

Ají colorado is a red chile ingredient used in Bolivian cooking, often sold as a prepared paste or as dried chile that can be rehydrated and blended. Look for it in Latin American or South American grocery stores and online specialty shops. If you cannot find it, use the paprika-and-ancho mixture in the ingredient list; it provides color and mild warmth but has a different flavor.

Can I make this stew in a slow cooker?

Yes. For the best flavor, brown the beef and cook the onion, garlic, chile paste, and spices on the stovetop first, then transfer them to the slow cooker with the tomatoes, broth, and bay leaf. Cook on low until the beef is tender, usually about 7 to 8 hours, then add the potatoes and carrots for the final 1½ to 2 hours and the peas for the last 20 minutes. Slow-cooker models and cube sizes vary, so use tenderness rather than the clock alone to judge doneness.

Why is my beef still tough after simmering?

Beef chuck often needs more time for its connective tissue to soften. Keep the stew at a gentle simmer and continue cooking in 10-minute intervals, checking a piece each time. A rapid boil is not a shortcut: it can make the meat firm while reducing the broth too quickly. Also make sure the pot has enough liquid to keep the beef mostly surrounded as it cooks.

Can I prepare the stew a day ahead?

Yes. Cool and refrigerate it promptly, then reheat it the next day to 165°F (74°C). The flavor has time to meld, and the chilled broth may be thicker, so add a little water or broth as it warms. If you prefer potatoes with a firmer texture, cook them just until tender rather than letting them become very soft before chilling.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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