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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.


  • 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 ingredients as instructed.

2. Season the diced steak with a generous amount of salt and pepper.

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 6 hours or medium for 8 hours, or better yet “auto” if the option is available.