How to make slow cooker black bean and beef stew

Kate Elliott

Contributing Writer

Like so many good stew recipes, it can be difficult to determine the origin of this recipe. Some call it a Texan dish, while others claim that its roots are farther south, coming from the island of Cuba. Wherever this dish first called home, it's packed with protein and has a ton of vegetables that deliver all the vitamins and minerals a body needs.

Chuck roast is best used for this stew due to the long cooking time required. For a traditional stew, that roast can be cut into bite-size pieces and simply added to the slow cooker. Or, for a more rustic feast, the roast can be added in its entirety and shredded right at the end. However this stew is served, it's guaranteed to feed a crowd and be a hit at any dinner table.

Cooktop Cove

Slow Cooker Black Bean and Beef Stew

15 minutes

8 hours

8 hours, 15 minutes

1 chuck roast, about 3 pounds

1 onion, small dice

3 large carrots, medium dice

2 celery stalks, medium dice

3 potatoes, peeled and medium diced

2 15-ounce cans black beans, drained and rinsed

1 28-ounce can diced tomatoes, with juices

3 cups beef broth

2 tablespoons chili powder

2 teaspoons cumin

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Cut chuck roast into large cubes and add to a 6-quart slow cooker.

Add remaining ingredients.

Cover slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until beef is fork-tender.

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