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.
Slow Cooker Black Bean and Beef Stew
8
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.
