Peruvian Beef for the Crock Pot
Slow-cooked to perfection, this Peruvian Beef for the Crock Pot is a hearty and flavorful dish that will transport your taste buds straight to South America. Featuring tender chunks of beef chuck roast infused with warm spices like cumin and paprika, this recipe is elevated with a medley of vibrant vegetables, including red bell peppers, potatoes, and carrots. A rich, savory sauce made with tomato paste, soy sauce, and red wine vinegar adds depth, while fresh cilantro and a splash of lime juice add a zesty, aromatic finish. Perfect for busy weeknights or cozy family dinners, this one-pot crock pot meal makes prep a breeze and pairs wonderfully with rice or crusty bread. Indulge in the ultimate comfort food with global flair!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, trimmed and cut into 2-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons cooking oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 2 medium russet potatoes, peeled and diced into 1-inch cubes
- 2 medium carrots, peeled and chopped
- 2 tablespoons cilantro, chopped
- 1 lime, juiced
Instructions
Season the beef cubes with salt, black pepper, cumin, and paprika. Toss to coat evenly.
Heat the cooking oil in a large skillet over medium-high heat. Sear the beef chunks in batches until browned on all sides. Transfer the seared beef to the crock pot.
In the same skillet, reduce the heat to medium and add the chopped onion, garlic, and red bell pepper. Sauté until softened, about 5 minutes.
Stir in the tomato paste, mixing it with the vegetables, and sauté for another 2 minutes.
Add the beef broth, soy sauce, and red wine vinegar to the skillet, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Pour the skillet contents over the beef in the crock pot. Add the diced potatoes and chopped carrots on top.
Cover the crock pot with the lid and cook on low heat for 6 hours or until the beef and vegetables are tender.
Once fully cooked, stir in the chopped cilantro and lime juice for a fresh, vibrant finish.
Serve hot with rice or crusty bread, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
3141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5077 mg | 221% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 25.6 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 6166 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
