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Photo of Beef and black bean stew by WW

Beef and black bean stew

Total Time
2 hr 20 min
25 min
1 hr 55 min
This aromatic beef and bean stew is bursting with herbs and spices


Canola oil

1 tbs

Beef chuck steak, raw

480 g, (gravy), fat trimmed, cut into 3cm pieces(buy600g)

Red onion

1 medium, finely chopped


2 clove(s), crushed

Red capsicum

1 medium, finely chopped

Ground cumin

2 tsp

Ground coriander

2 tsp

Ground chilli

3 tsp, (mexican)

Cinnamon quill

1 whole


3 medium, (vine-ripened), coarsely chopped

Beef stock

1 cup(s), (salt-reduced), (250ml)

Cooked black beans

230 g, rinsed, drained (440g can)

Fresh coriander

½ cup(s), coarsely chopped

Fresh flat-leaf parsley

1 tbs, coarsely chopped

Fresh mint

1¼ tsp, coarsely chopped

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)


1 medium, cut into wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over medium-high heat. Add beef, in batches, and cook for 3–4 minutes or until browned. Transfer meat to a plate.
  2. Heat oil in same pan and return to medium-high heat. Add onion, garlic and capsicum and cook, stirring, for 5 minutes or until onion softens. Add spices and cook, stirring, for 1 minute or until fragrant. Return beef to pan with tomatoes and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Remove lid and simmer for a further 30 minutes or until beef is tender.
  3. Add beans and simmer, uncovered, for 5 minutes or until beans are heated through and sauce has thickened. Remove and discard cinnamon stick. Stir in fresh herbs. Serve beef and black bean stew with yoghurt and lime.


SERVING SUGGESTION: Crusty wholegrain bread, and mixed salad leaves.