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.
Cuban-style Beef & Black Bean Stew with Sweet Potato & Lime Yoghurt
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!
High protein
2/3 daily fibre
5 of 5 a day
Low sat fat
Slow Cooker
Serving size
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
Nutritional Information
Calories: 716
Protein: 46g
Carbs: 83g
Fat: 28g
Cuban-style Beef & Black Bean Stew with Sweet Potato & Lime Yoghurt
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!
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Cooking Instructions
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
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