Cuban-style Beef & Black Bean Stew with Sweet Potato & Lime Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

2 pepper
80g greek style yoghurt (Milk)
60g pitted black olives (use half)

(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
1 handful of fresh coriander
1 unwaxed lime
10g beef stock powder

(Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
400g passata

(tomatoes, salt, citric acid)
1 tbsp tempero baiano-style blend

(Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
1 tsp ground cumin
600g beef strips
460g black beans

(Rehydrated black beans, water, salt.)
2 sweet potato
2 onion

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	99Kcal	716Kcal
	415kJ	2997kJ
Fat	3.8g	28g
of which saturates	1.4g	10g
Carbohydrates	12g	83g
of which sugars	3.3g	24g
Protein	6.3g	46g
Salt	0.27g	2.0g
Fibre	2.8g	20g

Back

High protein 2/3 daily fibre 5 of 5 a day Low sat fat Slow Cooker

Cuban-style Beef & Black Bean Stew with Sweet Potato & Lime Yoghurt

Prep time: 15 mins

Total time: 35 mins

Cuisine: South American

Food group: Beef

Inspired by Ropa Vieja, a classic Cuban dish, this warming stew comes together in the slow-cooker, making busy weeknights that much easier. Starring tender British beef strips, bright sweet potatoes, fibre-filled black beans and juicy peppers, coated in a fragrant blend of spices. Slow-cook until melt-in-your-mouth deliciousness and then dish up alongside creamy lime yoghurt, to balance the heat. If you don't want to slow cook, worry not: you can cook this recipe on the hob!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large lidded frying pan, a slow cooker (if using), a small bowl, a sieve, a peeler, a grater & a measuring jug

Do the prep

Finely slice the onions and peppers. Thinly slice the half pack of olives. Dice the sweet potatoes into 3cm chunks (peel optional). Drain and rinse the beans

Build the flavour

Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the beef and cook for 3 mins, until golden brown
Add the pepper, sweet potato and onion and cook for 4-6 mins, until softening. Season with salt and pepper
Add the tempero baiano and ground cumin and cook for a further 2 mins

Time to slow cook

Stir in the passata, beans, olives, stock powder and 300ml water. Bring to a boil, then transfer to your slow cooker. Cook on low for 4-5 hours
If using the hob, pop a lid on the pan and simmer the stew for 18-20 mins

Make the lime yoghurt

When the stew has 5 mins remaining, finely chop the coriander. Zest and halve the lime
In the small bowl, combine the yoghurt, lime zest and juice from half the lime. Season generously with salt and pepper

Plate up

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Season the stew to taste
Serve the beef stew into bowls and drizzle over the lime yoghurt. Garnish with the coriander and remaining lime, cut into wedges