Beef and Beans Stew
There’s nothing quite like a steaming bowl of Beef and Beans Stew to warm you up on a cold night. This hearty, comforting dish combines tender beef, wholesome beans, and a rich tomato broth for the ultimate one-pot meal. Whether you’re feeding a hungry crowd or prepping meals for the week, this recipe is a keeper.
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I’ve been making this stew for years, and it never fails to bring warmth to the dinner table. It reminds me of snow days, slippers, and slow-cooked goodness bubbling away while the house fills with the most delicious aroma.
If you love this recipe, you might also enjoy our Slow Cooker Beef Chili, Cajun Meatball Stew, or Instant Pot Mexican Beef Stew. They’re all warm, filling, and perfect for meal prep too!
Why You’ll Love This Recipe
- Hearty and filling: Packed with beef, beans, and vegetables for a complete meal in one bowl.
- Easy to make: Simple steps and one pot make clean-up a breeze.
- Great for leftovers: Tastes even better the next day, and freezes beautifully.
- Cozy and comforting: The perfect dish for fall and winter dinners.
Ingredients
Beef and Beans Stew
Equipment
- large pot or dutch oven
- Wooden Spoon
- knife and cutting board
- Measuring spoons and cups
Ingredients
- 1½ pounds beef stew meat cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 15 ounces diced tomatoes
- 15 ounces kidney beans drained and rinsed
- 15 ounces pinto beans drained and rinsed
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and brown on all sides, about 5–7 minutes.
- Add the onion and garlic and cook for 2–3 minutes until softened.
- Stir in the carrots and celery, then add the tomatoes, beans, beef broth, thyme, paprika, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Uncover and simmer for another 20–30 minutes until the beef is tender and the stew thickens.
- Remove the bay leaf and serve warm.
Notes
- Use low-sodium beef broth to control saltiness.
- Let the stew rest 5 minutes before serving.
- Each of my servings came out to about 2 cups of stew.
- I froze the leftovers in souper cubes to make easy meals and lunches for later.
Storage
- Storage: Store in the fridge for up to 4 days in an airtight container.
- Reheating: Warm gently on the stovetop or in the microwave.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
What to Serve With Stew
This hearty bean and beef stew makes a great meal all on its own. However, you can also serve it with a slice of beer bread or easy cheesy bread. Or homemade buttermilk rolls for dipping.
Wendy’s Tips
- Let the stew simmer low and slow for the best beef tenderness.
- Deglaze the pot with a splash of broth after browning the beef for extra flavor.
- Chop veggies uniformly so they cook evenly.
- Make it ahead! this stew tastes even better the next day.
- You can also add some extra nutrition by adding a handful of kale and spinach to the stew.
- Add red pepper flakes or a dash of hot sauce for heat.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Brown the beef and sauté the veggies first, then transfer everything to the slow cooker. Cook on low for 6–8 hours.
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months.
Beef stew meat is perfect, but chuck roast cut into cubes also works beautifully.
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