Chunky Beef And Bean Stew
Hearty, rustic stew of browned beef and pinto beans simmered with onions, carrots, celery, thyme and salt—perfect for a comforting family dinner.
Ingredients
Instructions
- Rinse beans.
- Heat beans in 4 cups water to a boil; cool for 3 minutes.
- Remove from heat; cover and let stand 1 hour.
- Drain and rinse beans; set aside.
- Heat salad oil in a pot and brown beef chunks on all sides.
- Cook diced onion in the drippings until tender.
- Add browned meat, beans, carrots, celery, salt, thyme, pepper, and 3 cups water.
- Bring to a boil.
- Reduce heat, cover, and simmer for 1½ hours, stirring occasionally, until meat and beans are tender.
Tips & Substitutions
For a thicker stew, you can mash some of the beans before adding them back to the pot. If you don't have pinto beans, you can substitute with kidney beans or black beans. Adding a bay leaf during simmering can enhance the flavor. For an extra kick, consider adding a teaspoon of chili powder or a dash of hot sauce. This dish can be a great alternative to 'Best Chili Ever'.
Serving Suggestions
Serve this hearty stew with crusty bread or over a bed of rice for a complete meal. It pairs wonderfully with a fresh side salad for added crunch. For a comforting twist, consider serving it alongside 'French Bean And Potato Casserole'. Garnish with fresh parsley or a dollop of sour cream for extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of water if it has thickened too much. You can also microwave it in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Beef And Bean Stew contains roughly 755 calories, with 6g protein, 38g carbohydrates, and 68g fat. It is an excellent source of vitamin C (114% of the Daily Value), iron (56% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 2540mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dry beans?
Yes, you can use canned beans to save time. If using canned pinto beans, drain and rinse them, and add them to the pot during the last 30 minutes of cooking to heat through without falling apart.
What type of beef is best for stew?
Chuck roast is ideal for stew as it becomes tender and flavorful when cooked slowly. Avoid lean cuts like sirloin, which can become tough. You can also experiment with other beef recipes using similar cuts for great results.
Can I add other vegetables to this stew?
Absolutely! Feel free to include vegetables like potatoes, bell peppers, or zucchini. Just adjust the cooking time accordingly so that all vegetables are tender by the end of the simmering period.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).