Cuban Beef & Bean Stew

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Cuban Beef & Bean Stew

Cuban Beef & Bean Stew

Serves 6

Prep: 15 minutes

Cook Time: 5 hours


With the cost of living on the rise, feeding a family can be expensive so I wanted to create a recipe that focuses on cheaper cuts of meat, such as rolled Brisket, that will easily feed a family of 6 without breaking the bank.

Large chunks of brisket are seasoned with the Angus & Oink Cuban rub and slowcooked in a rich tomatoey sauce. The addition of beans fill out the dish and add a healthy dose of fibre to a protein packed dish. Perfect for the autumn months ahead.



1.5kg Brisket, cubed

4 tbsp Angus & Oink Cuban Rub

3 Garlic Cloves, roughly chopped

2 Bell Peppers, roughly chopped

1 Large Brown Onion, roughly chopped

400g Cannellini Beans

400g Black Beans

800g Tinned Chopped Tomatoes

Vegetable oil



  • Lay your brisket on a flat surface and cut the meat into 1 inch cubes. Lightly cover with oil and season with Angus & Oink Cuban Rub. Massage the seasoning in by hand and allow to marinade for at least 1 hour (overnight works best).
  • Remove the meat from fridge and bring to room temperature. In a large pan, add a little oil then transfer the meat to the pan and brown the meat all over. Transfer the meat to your slowcooker (any deep ovenproof dish with do).
  • Chop up the onions, peppers and garlic then add them to the pan. Add the beans and tinned tomatoes and mix everything together.
  • Place the lid on your slowcooker/ovenproof dish and cook for around 6 hours or until the meat falls apart using a fork. Cooking times can vary depending how you cook this, if cooking in the oven or electric slowcooker, try to aim for around 150c for 6 hours.
  • Serve it up on its own or with a nice leafy bean salad, potatoes or rice.

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