Beef And Bean Stew Recipes

BEEF AND BEAN STEW

Steps:

• Rinse beans well in a colander.
• Place into lining of Instant Pot. Add 8 cups of water to beans and stir in salt.
• Attach lid and close valve to sealed. Cook on high pressure for 30 mins. (See Note 2 below for cooking times of other white bean choices.)
• Once cooked, allow beans to do a natural release for 30 mins and then do a quick release. Drain beans of water. (See Note 3 below.)
• Cut meat and pat dry excess moisture. Generously salt and pepper. (See Note 4 below)
• Place a large enameled dutch oven over medium/high heat with oil until oil is bubbly, about 2-3 mins. Working in batches of 3, brown the beef. Setting aside each browned batch into one large bowl.
• Once beef is browned, sauté onions in beef drippings, about 3 mins.
• Add in carrots and continue sautéing for another 3 mins. Add garlic and saute an additional min.
• Add in wine and stir well.
• Return beef to dutch oven. Add tomatoes, herbs and beef broth. Stir well.
• Bring to a boil over medium/high heat and lower heat to a simmer. Cover, stir occasionally and cook for approximately 1 hour- 1 hour and 20 mins or until beef is tender.
• Once stew has simmered and beef is tender, stir in beans and continue simmering for another 25 mins.
• Working in batches, stir in spinach and continue simmering for another 5 mins or until spinach is cooked.

PINTO BEAN AND BEEF STEW

Steps:

• Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.
• Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.
• While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.
• Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.
• Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.
• Add green onion, cilantro, and lime juice. Serve hot.

BEEF AND BEAN STEW (CHOLENT)

Steps:

• Soak the beans in water to cover for 8 hours, and drain.
• Preheat the oven to 350 degrees. In a large clay pot, place the beans, beef, potatoes, salt, pepper, onion and water. Cover the pot tightly, first with a piece of aluminum foil, then with the lid of the pot.
• Put the pot in the oven for 30 minutes. Then reduce the heat to 200 degrees and bake overnight, at least 10 hours. Do not stir or disturb in any way.
• Warm the chicken broth. Ladle the stew into soup plates. Ladle the chicken broth over the stew and serve.

TENDER BEEF 'N' BEAN STEW

Steps:

• In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-9 hours or until the beef is tender. Stir in the tomato sauce; cover and cook for 30 minutes or until heated through. Garnish with the cheese and sour cream if desired.

SPICY BEEF STEW WITH BEANS & PEPPERS

Steps:

• Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
• Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
• Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.