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
Ingredients
- 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
Instructions
- 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!
