Beef Stew with Pinto Beans


Beef stew is one of best comfort foods to eat during the fall and winter seasons. First of all, you can’t beat how amazing your house smells when there’s a stew a-brewin’ on the stove. Then there’s the warmth! It spreads throughout your body as you’re chowing down on chunks of tender beef and flavorful beans. Adding the beans to a simple beef stew amps up the stick-to-your-ribs effect of this stew. Serve it with some crusty bread and a small side salad and you’ve got yourself a meal. On to the recipe!

Beef Stew with Pinto Beans

Servings 6 servings
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes


  • 3 carrots sliced
  • 2 yellow onions diced
  • 3 celery stalks sliced
  • 3 jalapenos seeded and diced
  • 6 garlic cloves minced
  • 2 lbs chuck roast cubed
  • 1 lb pinto beans soak beans in 1 tbsp salt dissolved in 8 cups of water, at room temperature, overnight
  • 2 tbsp salt
  • 1/2 tbsp black pepper
  • 3/4 cup flour
  • 3 tbsp butter
  • 1/4 cup brown sugar
  • 1/3 cup Texas Pete
  • 4 cups beef broth
  • 2 cups water
  • 1 tbsp cornstarch
  • 1 tbsp water


  • Mix flour, salt, and pepper together in a bowl.
  • Coat beef cubes in flour mixture. Then, melt 2 tbsp of butter in the bottom of a large dutch over. In batches, sear beef in butter, being sure to brown on all sides - adding more butter when needed. Set seared beef cubes aside.
  • Add carrots, celery, onion, garlic, and jalapeno to pan and saute for five minutes.
  • Add beef cubes, pinto beans, remaining salt, Texas Pete, brown sugar, beef broth, and water to dutch oven; stir. Allow to simmer on low heat for 2-3 hours.
  • Thicken stew with cornstarch dissolved in water.
  • Enjoy!
Course: Main Dish

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