Slow-Cooker Beef Stew with Yuca

Cook:25min

Tender pieces of meat get cooked in a saucy mix of tomatoes, garlic, oregano and cilantro until pull-apart tender in this hearty dish that’s reminiscent of ropa vieja. Yuca and squash make this a complete meal, while pickled red onions help to brighten everything up.

Updated at: Thu, 17 Aug 2023 06:37:08 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories734 kcal (37%)

Total Fat37.2 g (53%)

Carbs58.5 g (23%)

Sugars6.9 g (8%)

Protein41.2 g (82%)

Sodium607.5 mg (30%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 poundsbeef chuck roast

cut into 4 pieces

kosher salt

freshly ground pepper

1 poundfrozen yuca

peeled, chunks, thawed, halved if large

2 cupsbutternut squash chunks

peeled

1cubanelle pepper

small, finely chopped

1 x 8 ouncecan tomato sauce

spanish-style, such as

3 tablespoonscilantro stems

minced, plus 1 tablespoon chopped leaves

1 clovegarlic

finely grated

½ teaspoondried oregano

1red onion

small

½ cupdistilled white vinegar

Instructions

Step 1

Place the beef in a 6- to 8-quart slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer. Combine the tomato sauce, 1/2 cup water, the cilantro stems, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart, 8 hours.

Step 2

Meanwhile, thinly slice the red onion. Bring the vinegar, 1/2 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Remove from the heat and stir in the red onion, submerging the slices. Let cool, then transfer to a bowl and refrigerate until ready to serve.

Step 3

Remove the meat to a plate and shred into bite-size chunks with 2 forks, discarding any large pieces of fat. Skim off any excess fat from the remaining stew in the slow cooker. Stir the meat back into the stew and season with salt and pepper. Divide among bowls. Top with the chopped cilantro leaves. Drain the pickled red onion and serve with the stew.

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