Cazuela de Frijol Negro y Barbacoa (Black Bean and Beef Stew)
A deep, savoury pot of black beans simmered in a light chicken broth with tender barbacoa, finished with lime and coriander.
Made with Mexican chicken stock (caldo de pollo) and Mexican black beans and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £3.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Fry the onion and carrots for 6 minutes, until soft and just turning gold. Add the garlic and cumin and cook for 30 seconds.
6 min 30 s - 2
Add your ready made black beans (see the base recipe) with their liquid, and pour over your ready made Mexican chicken broth (see the base recipe). Bring to a simmer.
- 3
Use the back of a spoon to crush about a third of the beans against the side of the pan. This thickens the stew.
- 4
Stir in your ready made barbacoa beef (see the base recipe) and simmer for 10 minutes, until the stew is thick and the beef is steaming hot all the way through.
10 min - 5
Taste and add a squeeze of lime and a pinch of salt if needed. Ladle into bowls and top with avocado and coriander. Serve with lime wedges.
Tips
- Crushing some of the beans gives a creamy body without cream or flour.
- The beef sauce is salty and spicy, so taste before adding more salt.
- A spoonful of soured cream or a slice of queso fresco on top turns this into a more traditional bowl.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freezes for 3 months without the avocado. Reheat until steaming hot all the way through.
Questions
Can I use tinned black beans?
Yes. Use 2 x 400 g tins including the liquid. Add a little extra broth, as tinned beans are less starchy than home cooked ones.
Is this stew dairy free and gluten free?
Yes, the ingredients contain no gluten, dairy, egg or nuts. Top with avocado rather than soured cream to keep it dairy free.
Can I make it vegetarian?
Not with the beef and chicken broth, but black beans simmered with vegetable stock, chipotle and sweet potato make a good plant based version.
More made with mexican chicken stock (caldo de pollo)
Huevos Ahogados (Eggs Poached in Red Salsa)
DFNFLentejas con Plátano y Tocino (Mexican Lentil Soup with Plantain)
GFDFEFCrema de Calabaza con Chipotle (Smoky Squash Soup)
GFEFNFCaldo Tlalpeño con Arroz Rojo (Smoky Chicken, Chickpea and Rice Soup)
GFDFEFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.