Beef and Bean Stew Recipe

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Beef and Bean Stew Recipe
Beef and Bean Stew Recipe photo by Taste of Home
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Beef and Bean Stew Recipe

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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

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 or vegetable 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 and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon. In the same pan, saute onions in the remaining oil. Add water, tomato paste, sage and thyme; mix well. 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. Yield: 6-8 servings.
Originally published as Beef and Bean Stew in Country Extra November 1999, p51

Nutritional Facts

1-1/2 cups: 364 calories, 15g fat (4g saturated fat), 88mg cholesterol, 462mg sodium, 23g carbohydrate (6g sugars, 5g fiber), 33g protein.

  • 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 or vegetable 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
  1. In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon. In the same pan, saute onions in the remaining oil. Add water, tomato paste, sage and thyme; mix well. 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. Yield: 6-8 servings.
Originally published as Beef and Bean Stew in Country Extra November 1999, p51

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