BEEF BEAN STEW RECIPES

Name: Beef and Bean Stew
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6-8 servings.
Ingredients: 1/2 cup all-purpose flour; 1 tablespoon paprika; 1 teaspoon salt; 1/4 teaspoon cayenne pepper; 2-1/2 to 3 pounds beef stew meat, cut into 1-inch cubes; 3 tablespoons olive oil, divided; 2 medium onions, thinly sliced; 2 cups water; 1 can (6 ounces) tomato paste; 3/4 teaspoon rubbed sage; 1/2 teaspoon dried thyme; 1 can (16 ounces) kidney beans, rinsed and drained

BEEF AND BEAN STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME

Beef and Bean Stew Recipe: How to Make It - Taste of Home image

A large bowl of this stew on a chilly autumn day will quickly warm you up. It's great with a thick slice of homemade bread.

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 50 minutes

Prep Time 20 minutes

Cook Time 01 hours 30 minutes

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper
2-1/2 to 3 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons olive oil, divided
2 medium onions, thinly sliced
2 cups water
1 can (6 ounces) tomato paste
3/4 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 can (16 ounces) kidney beans, rinsed and drained

Steps:

In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon; set aside. , In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. , Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

BEEF AND BEAN STEW (CHOLENT) RECIPE - NYT COOKING

Beef and Bean Stew (Cholent) Recipe - NYT Cooking image

Provided by Molly O'Neill

Total Time 1

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup dried white beans
1 1/2 pounds boneless beef chuck, cut into 4 equal pieces
4 medium-size potatoes, peeled
1 teaspoon salt
1/8 teaspoon pepper
1 medium-size onion, peeled and quartered
1 1/2 cups water
2 cups chicken broth

Steps:

Soak the beans in water to cover for 8 hours, and drain.
Preheat the oven to 350 degrees. In a large clay pot, place the beans, beef, potatoes, salt, pepper, onion and water. Cover the pot tightly, first with a piece of aluminum foil, then with the lid of the pot.
Put the pot in the oven for 30 minutes. Then reduce the heat to 200 degrees and bake overnight, at least 10 hours. Do not stir or disturb in any way.
Warm the chicken broth. Ladle the stew into soup plates. Ladle the chicken broth over the stew and serve.

Nutrition Facts : @context http//schema.org, Calories 608, UnsaturatedFatContent 6 grams, CarbohydrateContent 75 grams, FatContent 10 grams, FiberContent 13 grams, ProteinContent 56 grams, SaturatedFatContent 4 grams, SodiumContent 913 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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