Slow-Braised Beef with Black Beans and Collard Greens

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender slow-braised beef cooked with traditional Brazilian black beans and accompanied by sautéed collard greens for a hearty, soulful meal. This Brazilian-inspired beef recipe, ready in about 180 minutes, pairs beef chuck roast, black beans, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck roast
• 1 cup dried black beans
• 6 cups water
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 4 minced garlic cloves
• 2 bay leaves
• 1 tsp smoked paprika
• 1 tsp chopped fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 bunch, stems removed and leaves sliced into 1-inch ribbons collard greens
• 1/4 tsp red pepper flakes

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dried black beans and soak in water for 6 hours, then drain. Place soaked beans in a large pot with 6 cups fresh water, 1 bay leaf, and bring to a boil. Reduce heat and simmer for 1 hour until beans are tender but not mushy.
2. Step 2: While beans cook, heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck roast cut into 2-inch cubes and brown on all sides, about 6-8 minutes. Remove beef and set aside.
3. Step 3: In the same pot, add 1 large chopped yellow onion and 4 minced garlic cloves, sauté for 5 minutes until softened and fragrant. Stir in 1 tsp smoked paprika, 1 tsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
4. Step 4: Return the browned beef to the pot and pour in the cooked black beans with their cooking liquid. Add the remaining bay leaf. Cover and simmer on low heat for 2 hours until beef is tender and sauce thickens.
5. Step 5: Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 bunch sliced collard greens and 1/4 tsp red pepper flakes. Sauté for 5-7 minutes until greens are wilted but still bright green. Season with salt to taste.
6. Step 6: Serve the slow-braised beef and black beans hot with sautéed collard greens on the side.