Slow-Cooked Beef and Black Bean Stew with Sweet Plantains

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 soups 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

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

Top-rated tools to make this recipe successfully.

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.

Frequently asked questions

How long does Slow-Cooked Beef and Black Bean Stew with Sweet Plantains take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef and Black Bean Stew with Sweet Plantains?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Black Bean Stew with Sweet Plantains?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef and Black Bean Stew with Sweet Plantains for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef and Black Bean Stew with Sweet Plantains?

Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes