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Beef and Bean Stew

Rated as 4.2 out of 5 Stars

"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."
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Ingredients

1 h 50 m servings
Original recipe yields 6 servings

Directions

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  1. In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon. In the same pan, saute onions in the remaining oil. Add water, tomato paste, sage and thyme; mix well. 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.

Reviews

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This was a great base recipe. I changed it a bit to fit our family's taste. I omitted one onion and added two carrots, thinly sliced and three stalks of celery including leaves, also thinly slic...

My family really enjoyed this recipe. I also added some chopped kale for veggie content.

Pretty good! It was fairly thick, but still tasty!

This was a great recipe! Although I did make several changes. The people I cook for are not very fond of chunky, meaty thick stew. So because I doubled the recipe, it called for 5 1/2 lbs of be...

Wonderful! A big time-saver and very, very good!!