Slow-Braised Beef and Hominy Stew with Tomatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 35 minutes

Quick Ingredients

• 2 1/2 lb beef chuck roast, cut into 1 1/2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 2 medium yellow onions, diced (about 3 cups)
• 5 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional)
• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium beef broth
• 2 bay leaves
• 2 (15 oz) cans hominy, drained and rinsed
• 1 tbsp apple cider vinegar
• 1/2 cup chopped fresh cilantro (optional)

Do This

• 1) Heat oven to 325°F. Pat beef dry; season with salt and pepper and toss with flour.
• 2) Sear beef in oil in a Dutch oven over medium-high heat until browned; remove.
• 3) Sauté onions, then garlic; stir in tomato paste and spices.
• 4) Add crushed tomatoes, broth, bay leaves, and beef; bring to a simmer.
• 5) Cover and braise in oven 2 hours 30 minutes, until beef is tender.
• 6) Stir in hominy; simmer on stovetop 25–35 minutes, uncovered, to thicken.
• 7) Finish with vinegar (and cilantro). Taste and adjust salt; serve hot.

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Why You’ll Love This Recipe

• Big, comforting flavor: slow-braised beef, tomatoes, and warm spices make a rich, cozy broth.
• Hearty texture: hominy stays pleasantly chewy and satisfying (like a cornier, sturdier bean).
• Simple ingredients: mostly pantry staples, but it tastes like it simmered all day.
• Even better tomorrow: flavors deepen as it rests, making it ideal for leftovers.

Grocery List

• Produce: 2 yellow onions, 1 garlic bulb, fresh cilantro (optional)
• Dairy: queso fresco or sour cream for serving (optional)
• Meat: 2 1/2 lb beef chuck roast
• Pantry: vegetable oil, all-purpose flour, tomato paste, crushed tomatoes (28 oz), beef broth (4 cups), hominy (2 cans, 15 oz each), dried oregano, ground cumin, smoked paprika, bay leaves, crushed red pepper flakes (optional), apple cider vinegar, kosher salt, black pepper

Full Ingredients

Beef and seasoning

• 2 1/2 lb beef chuck roast, cut into 1 1/2-inch cubes (trim large, hard pieces of fat)
• 2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp vegetable oil

Aromatics and flavor base

• 2 medium yellow onions, diced (about 3 cups)
• 5 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional)
• 2 bay leaves

Liquid and main add-ins

• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium beef broth
• 2 (15 oz) cans hominy, drained and rinsed

Finish and serving (highly recommended)

• 1 tbsp apple cider vinegar
• 1/2 cup chopped fresh cilantro (optional)
• Optional toppings: crumbled queso fresco, a spoon of sour cream, diced onion, extra cilantro

Step-by-Step Instructions

Step 1: Heat the oven and prep the beef

Position a rack in the lower middle of the oven and preheat to 325°F. Pat the beef dry with paper towels (dry beef browns better). In a large bowl, season the beef with 2 tsp kosher salt and 1 tsp black pepper, then sprinkle on 2 tbsp flour and toss until lightly coated.

Step 2: Sear the beef for deep, beefy flavor

Heat a large Dutch oven (5 1/2 to 7 quarts) over medium-high heat for 2 minutes. Add 2 tbsp vegetable oil.

Working in 2 batches (don’t crowd the pot), sear beef cubes for 3–4 minutes per side until deeply browned. Transfer browned beef to a plate. Keep the pot on the heat.

Step 3: Sauté onions and garlic

Reduce heat to medium. Add the diced onions and cook, stirring and scraping up browned bits, for 8–10 minutes until softened and lightly golden.

Add minced garlic and cook for 30–45 seconds, just until fragrant.

Step 4: Build the tomato-spice base

Stir in 2 tbsp tomato paste and cook for 1 minute to caramelize slightly. Add dried oregano, cumin, smoked paprika, and crushed red pepper flakes (if using). Stir constantly for 30 seconds so the spices bloom in the heat.

Step 5: Add liquids, return beef, and start the braise

Pour in the 28 oz crushed tomatoes and 4 cups beef broth. Add the 2 bay leaves. Stir well, scraping the bottom of the pot to dissolve any browned bits into the stew.

Return the seared beef (and any juices on the plate) to the pot. Bring to a gentle simmer on the stovetop (this should take about 5–8 minutes).

Step 6: Slow-braise in the oven until fork-tender

Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise at 325°F for 2 hours 30 minutes, stirring once about halfway through if convenient, until the beef is very tender when pierced with a fork.

Step 7: Add hominy and thicken the stew

Carefully remove the pot from the oven. Stir in the drained and rinsed hominy.

Set the pot on the stovetop over medium heat and simmer uncovered for 25–35 minutes, stirring occasionally, until the broth thickens slightly and the hominy is hot all the way through. (If it thickens more than you like, add a splash of broth or water and re-simmer for 2–3 minutes.)

Step 8: Finish with acidity, adjust seasoning, and serve

Turn off the heat. Stir in 1 tbsp apple cider vinegar to brighten the flavors. Taste and adjust with additional salt and pepper as needed. Remove the bay leaves.

If using, stir in 1/2 cup chopped cilantro right before serving. Ladle into warm bowls and top with queso fresco or a spoonful of sour cream if you like.

Pro Tips

• Brown in batches: overcrowding steams the beef and you lose that flavorful crust that makes the stew taste “slow-cooked.”
• Rinse the hominy: draining and rinsing removes excess canning liquid so the broth tastes cleaner.
• Keep it at a gentle simmer: whether in the oven or on the stovetop, gentle heat keeps the beef tender instead of tough.
• Don’t skip the vinegar: 1 tablespoon at the end makes the tomatoes and beef taste richer, not sour.
• Texture control: simmer uncovered at the end to thicken; add broth if you want it soupier.

Variations

• Chile-forward version: add 1 chopped chipotle pepper in adobo (plus 1 tsp adobo sauce) with the tomato paste for smoky heat.
• Vegetable boost: add 2 diced carrots and 2 diced celery ribs with the onions for extra sweetness and body.
• Slow cooker option: sear beef and sauté onion/garlic/spices as written, then transfer everything (except hominy, vinegar, cilantro) to a slow cooker and cook on LOW for 8 hours. Stir in hominy during the last 45 minutes; finish with vinegar and cilantro.

Storage & Make-Ahead

Cool stew to room temperature (about 30–45 minutes), then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until the center reaches 165°F, adding a splash of broth or water if it has thickened.

To freeze, cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. For best texture, add a small splash of broth while reheating to loosen the stew.

Make-ahead tip: this stew tastes even better after resting overnight. If serving guests, cook it the day before and reheat slowly.

Nutrition (per serving)

Approximate per 1/6 recipe (without optional toppings): 520 calories, 42 g protein, 22 g fat, 38 g carbohydrates, 6 g fiber, 950 mg sodium.