Slow-Cooked Beef and Black Bean Stew with Sweet Plantains

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A deeply savory stew with fall-apart beef and black beans simmered with warm spices, served atop caramelized plantains for a perfect balance of sweet and savory. This Latin American-inspired soup recipe, ready in about 80 minutes, pairs beef chuck, cooked black beans, sweet plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, 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.

Prep: 20 min Cook: 60 min Serves 4 Latin American cuisine 500 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add 1.5 pounds beef chuck and cook until browned on all sides, about 5 minutes per side.
  2. Step 2: Add 1 medium diced onion and 3 minced garlic cloves, cooking for 2 minutes until fragrant.
  3. Step 3: Stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then add 2 cups chicken broth and 2 cups cooked black beans. Bring to a simmer.
  4. Step 4: Cover and reduce heat to low. Simmer for 1 hour, or until beef is tender.
  5. Step 5: While stew simmers, heat a skillet over medium heat. Add 2 medium sliced sweet plantains and cook for 3-4 minutes per side until golden and caramelized.
  6. Step 6: Serve the stew over a bed of the caramelized sweet plantains.

Related recipes