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Slow-cooker Cuban Beef Stew

by Tom
Preparation 15 mins
Cooking 480 mins
Serves 4

Warm your cockles with the gentle heat from this stew, inspired by Pinch of Nom.

Start by preparing and seasoning the beef, then put to one side while you prepare the rest of the ingredients.


  • 400g stewing beef, diced
  • 250ml beef stock
  • 400g tinned chopped tomatoes
  • 2 onions, sliced
  • 2 green peppers, sliced
  • 2 red peppers, sliced
  • 4 cloves garlic, crushed and roughly chopped
  • 2 tbsp tomato puree
  • 2 tsp ground cumin
  • 1 tsp hot paprika
  • 1 tsp mixed herbs
  • ½ tsp turmeric
  • 2 bay leaves

  • Optional:
  • 1 red or white wine stock pot
  • 1 tbsp white wine vinegar


1. Prepare the beef. Season generously with salt and pepper and put to one side.

2. Prepare the rest of the ingredients as instructed.

3. Bring a frying pan to medium heat with a dash of oil or cooking spray in it. Brown the meat on all sides.

4. Add all the ingredients, with the meat, to the slow cooker.

5. Set the slow-cooker to high for 4 hours or low for 8 hours, or medium/auto for 6 hours.