This hearty Slow-Cooker Beef Stew with Yuca is made with tender beef chuck, yuca, butternut squash, Spanish-style tomato sauce, and cilantro. This recipe creates a rich and savory main course with a bright, tangy finish. It’s a perfect cozy winter meal and makes a complete dinner for 4 people.

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Slow-Cooker Beef Stew with Yuca Ingredients

For the Stew:

• 2 pounds beef chuck roast, cut into 4 pieces
• Kosher salt and freshly ground pepper
• 1 pound frozen peeled yuca chunks, thawed, halved if large
• 2 cups peeled butternut squash chunks (about 12 ounces)
• 1 small Cubanelle pepper, finely chopped
• 1 8-ounce can Spanish-style tomato sauce
• 3 tablespoons minced cilantro stems, plus 1 tablespoon chopped leaves
• 1 clove garlic, finely grated
• 21​ teaspoon dried oregano

For the Pickled Red Onions:

• 1 small red onion
• 21​ cup distilled white vinegar

How To Make Slow-Cooker Beef Stew with Yuca

1. Combine ingredients and slow cook: Place the beef pieces in a 6- to 8-quart slow cooker and season them with salt and pepper. Arrange the yuca, butternut squash, and chopped Cubanelle pepper around the beef. In a small bowl, combine the tomato sauce, 21​ cup water, cilantro stems, garlic, oregano, 21​ teaspoon salt, and a few grinds of pepper. Pour this sauce mixture over the meat and vegetables. Cover and cook on low for 8 hours, until the meat is pull-apart tender.
2. Prepare the pickled red onions: While the stew is cooking, thinly slice the red onion. In a small saucepan, bring the vinegar, 21​ cup water, and 21​ teaspoon salt to a boil. Remove the pan from the heat and stir in the sliced red onion, making sure all the slices are submerged. Let the mixture cool completely, then transfer it to a bowl and refrigerate until you are ready to serve.
3. Shred the beef and serve: Once cooked, remove the meat from the slow cooker and place it on a plate. Use two forks to shred it into bite-size chunks, discarding any large pieces of fat. Skim any excess fat from the surface of the stew remaining in the slow cooker. Stir the shredded meat back into the stew and season with salt and pepper to taste. Divide the stew among bowls, top with the chopped cilantro leaves, and serve with the drained pickled red onions on the side.

Recipe Tips

• Don’t Skip the Pickled Onions: The quick pickled onions provide a crucial pop of bright, tangy flavor that cuts through the richness of the beef stew. They are easy to make and truly elevate the entire dish.
• Use Frozen Yuca: Using frozen, pre-peeled yuca is a fantastic time-saver. Fresh yuca can be difficult to peel and prepare, so the frozen version makes this recipe much more accessible for a weeknight.
• Embrace Cilantro Stems: Don’t throw away your cilantro stems! They are packed with flavor and are perfect for slow-cooking applications like this stew, where they release their deep, herbaceous taste into the sauce. Save the delicate leaves for a fresh garnish.
• Skim the Fat: Before stirring the shredded beef back into the stew, take a moment to skim the fat from the top of the sauce. This simple step creates a cleaner, richer-tasting final product that isn’t greasy.

What To Serve Slow-Cooker Beef Stew

This beef stew with yuca and squash is a hearty, complete meal all on its own. However, if you’d like to stretch the meal further, it’s delicious served over a bed of simple white rice to soak up the savory sauce. A side of sliced avocado or a simple green salad with a citrus vinaigrette would also complement the rich flavors beautifully.

How To Store Beef Stew Leftovers

• Refrigerate: Store leftover stew in an airtight container in the refrigerator for up to 4 days. Keep the pickled red onions in a separate airtight container, also in the refrigerator.
• Freeze: This beef stew freezes very well. Allow the stew to cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. The pickled onions do not freeze well and are best made fresh. Thaw the stew in the refrigerator overnight before reheating on the stovetop.

Slow-Cooker Beef Stew with Yuca Nutrition Facts

• Calories: 520 kcal
• Total Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 130mg
• Sodium: 850mg
• Total Carbohydrate: 42g
• Dietary Fiber: 6g
• Sugars: 7g
• Protein: 45g

Frequently Asked Questions

• What is yuca and what does it taste like? Yuca (also known as cassava) is a starchy root vegetable common in Latin American and Caribbean cuisine. It has a mild, slightly sweet, and nutty flavor with a dense, starchy texture similar to a potato but more fibrous.
• Can I use potatoes instead of yuca? Yes, if you cannot find yuca, you can substitute it with an equal amount of peeled, cubed potatoes. A starchy potato like a Russet or a waxy potato like Yukon Gold would both work well in this recipe.
• What if I can’t find Cubanelle peppers? A Cubanelle is a type of sweet, mild pepper. If you can’t find one, a green bell pepper or an Anaheim pepper would be a great substitute to provide a similar mild pepper flavor.
• Can I cook this stew on the stovetop? Yes. For a stovetop version, sear the beef pieces in a large Dutch oven first. Then, add the remaining ingredients, bring the mixture to a simmer, cover, and cook on low heat for 2.5 to 3 hours, or until the beef is tender and shreds easily.

Try More Recipes:

• Slow Cooker Beef Nachos Recipe
• Slow-Cooker Beef Stew With Noodles Recipe
• Slow-Cooker Beef Curry Recipe