Beef and Bean Stew

Wholesome and hearty, this homemade beef and bean stew is sure to warm your body and soul! Easy to make in one pot, this stew is loaded with fresh veggies and tender beef for a filling family dinner that's full of flavor and goodness.

Course Main Course

Cuisine American

Keyword beef stew with pinto beans, healthy beef stew, stovetop beef stew

Prep Time 10

Cook Time 2 10

Total Time 2 20

Servings servings

Calories 397kcal

Author Tanya

Ingredients

2 tablespoons neutral cooking oil
2 pounds beef stew meat cut into 1 inch pieces
1 large onion chopped
2 large carrots sliced
4 garlic cloves minced
1 teaspoon fresh thyme chopped
½ teaspoon dried sage
1 teaspoon salt
½ teaspoon black pepper
2 bay leaves
3 cups beef broth
2 15oz cans pinto beans

Instructions

Heat the oil in dutch oven or large pot over medium heat. Add the beef to the pot and brown on all sides, about 1-2 minutes per side. Make sure not to overcrowd the pot. Cook in batches if necessary.
Once the beef is done browning, remove it from the pot. Add the onions and carrots and cook until soft, about 5-6 minutes.
Then add in the garlic, thyme, and dried sage. Cook until the garlic is fragrant, about 1 minute.
Add the salt, pepper, bay leaves, beef broth and pinto beans. Add the beef back to the pot. Bring this mixture to a boil, then reduce the heat to a simmer. Cover and simmer for about 2 hours or until the beef is tender. Remove the lid for the last 30 minutes of simmering.

Notes

Feel free to add in extra veggies if you like! Mushrooms and bell peppers are both great choices!
I like to use a Dutch oven to make this stew as it heats evenly so you don't get hotspots that can scorch the bottom. You can use a large pot if you don't have a Dutch oven.
Brown the beef well, it should be pretty dark brown when you remove it from the pan. This is how you get the flavor.
If making ahead of time, let the stew cool fully before refrigerating or freezing.

Nutrition