Beef and Beans Stew

A bowl of beef and vegetable stew with carrots, celery, beans, and broth, placed on a table with a spoon and a white napkin nearby.

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This Beef and Beans Stew is the ultimate comfort food dinner! Made with tender beef, hearty beans, and veggies in a savory tomato broth, it’s a one-pot wonder perfect for chilly nights and make-ahead meals.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Main Dish, Soup, Stew

Cuisine: American

Servings: Servings

Calories: 413kcal

Author: Wendy

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.

Nutrition