Slow-Simmered Beef with Coconut Rice and Black Beans

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

Tender beef braised in a fragrant sofrito base, paired with creamy coconut rice and hearty black beans for a comforting Puerto Rican meal. This puerto rican-inspired slow cooker ready in about 170 minutes pairs beef chuck roast, yellow onion, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

★ 4.1 (15 ratings) Prep: 25 min Cook: 145 min Serves 6 Puerto Rican cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat beef chuck roast dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, 4-5 minutes per batch; transfer to a plate.
  3. Step 3: Add onion and bell pepper to the pot, cooking for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
  4. Step 4: Return beef to the pot, add tomatoes, cilantro, bay leaves, beef broth, and coconut milk. Bring to a simmer, then cover and reduce heat to low.
  5. Step 5: Simmer for 2 hours, stirring occasionally, until beef is fork-tender.
  6. Step 6: While beef simmers, cook rice: Combine rice, 2 cups water, and 1/2 tsp salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes until water is absorbed.
  7. Step 7: Stir black beans into the beef mixture, then add shredded coconut and cook for 5 minutes to meld flavors.
  8. Step 8: Fluff cooked rice with a fork, then serve beef mixture over rice with additional black beans on the side.

Frequently asked questions

How long does Slow-Simmered Beef with Coconut Rice and Black Beans take to make?

Total time is about 170 minutes (25 min prep + 145 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-Simmered Beef with Coconut Rice and Black Beans?

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 roast from drying out.

Can I substitute ingredients in Slow-Simmered Beef with Coconut Rice and Black Beans?

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-Simmered Beef with Coconut Rice and Black Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Simmered Beef with Coconut Rice and Black Beans?

Puerto Rican slow cooker 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.

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