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Beef Stew with Pinto Beans

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

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!
Course: Main Dish