BEEF STEW WITH BEANS RECIPE RECIPES
BEEF AND BEAN STEW RECIPE: HOW TO MAKE IT
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
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
PINTO BEAN AND BEEF STEW | ALLRECIPES
This savory pinto bean and ground beef stew is perfect for cilantro lovers. The combination of Mexican spices makes this a quick family favorite. Serve with cornbread.
Provided by Angela Naumann
Categories Soups, Stews and Chili Recipes Stews Beef
Total Time 9 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.
- While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.
- Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.
- Add green onion, cilantro, and lime juice. Serve hot.
Nutrition Facts : Calories 326.7 calories, CarbohydrateContent 30.2 g, CholesterolContent 51.3 mg, FatContent 12.5 g, FiberContent 7.1 g, ProteinContent 22.3 g, SaturatedFatContent 4 g, SodiumContent 1133.5 mg, SugarContent 5.8 g
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From Regina, Saskatchewan, Penny Giles writes, “A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It’s hearty, tasty and—unbeknownst to your family—healthy, too!“
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Category Dinner
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Calories 306 calories per serving
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Reviews 5
Total Time 60 minutes
Category Dinner
Cuisine North America, Mexican
Calories 306 calories per serving
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