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Beef and Bean Stew

 Beef and Bean Stew
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.
6-8 ServingsPrep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 1/2 cup King Arthur Unbleached 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

Directions

  • 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

2 of 2

Beef and Bean Stew (continued)

Directions (continued)

  • longer or until meat is tender. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 364 calories, 15 g fat (4 g saturated fat), 88 mg cholesterol, 462 mg sodium, 23 g carbohydrate, 5 g fiber, 33 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.