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Beef and Bean Stew

Total Time

Prep: 20 min. Cook: 1-1/2 hours


6-8 servings

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.


  • 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


  1. 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.
  2. 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.
  3. Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.

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