Slow-Cooked Beef with Black Beans and Collard Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Tender slow-cooked beef simmered with black beans and sautéed collard greens, inspired by Brazilian backyard churrasco flavors. This brazilian-inspired beef ready in about 210 minutes pairs beef chuck roast, dried black beans, chopped collard greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, chopped collard greens
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 3 tbsp olive oil
• 4 cups beef broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp lime juice

Instructions

1. Step 1: Rinse and soak 1 cup dried black beans in water for 6 hours, then drain.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Pat dry 2 lbs beef chuck roast, season with 1 tsp salt and 1/2 tsp black pepper, then sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
3. Step 3: Add 1 tbsp olive oil and 1 medium diced yellow onion to the pot, cooking over medium heat for 5 minutes until softened. Stir in 4 minced garlic cloves, 1 tsp smoked paprika, and 1 tsp ground cumin; cook for 1 minute until fragrant.
4. Step 4: Return beef to pot, add soaked black beans and 4 cups beef broth. Bring to a simmer, cover, and cook on low heat for 3 hours until beef is tender and beans are soft.
5. Step 5: While beef cooks, heat a large skillet over medium heat with 1 tbsp olive oil, add 6 cups chopped collard greens, season with remaining 1/2 tsp salt and 1/2 tsp black pepper, and sauté for 5-7 minutes until wilted and tender.
6. Step 6: Remove beef from pot and shred with two forks. Stir lime juice (2 tbsp) into the bean broth, return shredded beef, and combine with the sautéed collard greens before serving.