Tender Beef N 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.

BEEF AND BEAN STEW

Steps:

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

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.

TENDER PORK STEW WITH BEANS

Steps:

• Season pork tenderloin with salt and black pepper.
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
• Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
• Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

TENDER BEEF STEW FROM FOOD NETWORK

Steps:

• Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight. Preheat the oven to 325 degrees F. Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check every hour and add a little more water if needed. Remove the herbs and serve.