Beef and Bean Stew

Why You’ll Love This Recipe

This stew is perfect for anyone craving a warm, filling dinner that requires minimal hands-on time. The combination of beef and pinto beans provides a great source of protein and fiber, while the herbs add depth and aroma. It’s a versatile recipe that pairs well with bread or rice and makes excellent leftovers.

ingredients

2 tablespoons neutral cooking oil
2 pounds beef stew meat cut into 1 inch pieces
1 large onion chopped
2 large carrots sliced
4 garlic cloves minced
1 teaspoon fresh thyme chopped
½ teaspoon dried sage
1 teaspoon salt
½ teaspoon black pepper
2 bay leaves
3 cups beef broth
2 15oz cans pinto beans

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

1. Heat the neutral cooking oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown on all sides. Remove and set aside.
2. In the same pot, add the chopped onion, sliced carrots, and minced garlic. Cook until the vegetables soften, about 5 minutes.
3. Return the browned beef to the pot. Add the fresh thyme, dried sage, salt, black pepper, and bay leaves. Stir to combine.
4. Pour in the beef broth and bring to a boil. Reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender.
5. Add the drained pinto beans to the pot and cook for an additional 15-20 minutes until heated through.
6. Remove bay leaves before serving. Adjust seasoning if necessary.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 1.5 to 2 hours

Variations

• Substitute pinto beans with black beans or cannellini beans for different flavors.
• Add diced potatoes or parsnips for a heartier stew.
• Use fresh rosemary instead of sage for a different herb profile.
• Include a splash of red wine or Worcestershire sauce for added depth.
• For a spicy kick, add crushed red pepper flakes or a diced jalapeño.

storage/reheating

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Freeze portions for up to 3 months. Reheat gently on the stovetop over medium heat or in the microwave until hot.

FAQs

Can I use other types of beans in this stew?

Yes, black beans, kidney beans, or cannellini beans work well as substitutes.

Can I make this stew in a slow cooker?

Yes, brown the beef first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.

Is this stew gluten-free?

Yes, all ingredients used are naturally gluten-free.

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the beans separately before adding to the stew.

How do I make the stew thicker?

Simmer uncovered for the last 20-30 minutes or mash some beans against the side of the pot.

Can I add vegetables like peas or corn?

Yes, add them during the last 10-15 minutes of cooking to keep them tender-crisp.

What can I use instead of beef broth?

Vegetable broth or chicken broth can be used, though beef broth gives the best flavor.

Can I prepare this stew in an Instant Pot?

Yes, use the sauté function for browning, then pressure cook for about 35-40 minutes.

How long will the stew keep in the freezer?

Stored properly, it will last up to 3 months in the freezer.

Is it possible to make this stew dairy-free?

Yes, this recipe contains no dairy ingredients and is naturally dairy-free.

Conclusion

Beef and Bean Stew is a classic, nourishing meal perfect for cooler days or whenever you need a comforting, filling dish. With its tender beef, creamy beans, and aromatic herbs, it’s a versatile recipe that’s easy to customize and makes excellent leftovers. Whether you’re cooking for family or meal prepping, this stew is a reliable and satisfying choice.

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