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Beef and Bean Stew

Diet.Guru's picture
  Boneless beef chuck 2 Pound, cut into 1-inch chunks
  Salt 1 1⁄4 Teaspoon, divided
  Pepper 3⁄4 Teaspoon, divided
  Ground cinnamon 1⁄2 Teaspoon
  Olive oil 2 Teaspoon
  White mushrooms 1 Pound, sliced
  Celery stalks 2 , thinly sliced to make 1 cup
  Onion 1 Medium, chopped to make 3/4 cup
  Carrot 1 Medium, grated to make 3/4 cup
  Garlic 2 Clove (10 gm), minced to make 1 teaspoon
  Canned diced tomatoes/26 ounce box chopped tomatoes 28 Ounce (1 Can)
  Water 4 Cup (64 tbs)
  Canned pinto beans 15 Ounce, drained, rinsed (1 Can)
  Grated orange zest 1 Teaspoon
  Chopped fresh parsley 2 Tablespoon

1. Season beef with 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and cinnamon. Heat oil in a large heavy saucepan over medium-high heat. Add half of the beef and cook until browned, about 7 minutes. Transferto a plate and repeat with remaining beef.
2. Add mushrooms, celery, onion, carrot, and garlic to saucepan and cook until onion is translucent and mushrooms have started to release moisture, about 7 minutes. Add beef, tomatoes, and water (add more water, if necessary, to cover). Bring to a boil. Reduce heat to low and simmer until meat is fork-tender, about 2 hours.
3. Add beans and cook until heated through, about 10 minutes. Stir in zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
4. Remove 5 cups of stew; return any beef chunks to pot. Puree stew in 2 batches in a blender; return to saucepan and stir to combine. Serve, sprinkled with parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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Beef And Bean Stew Recipe