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Hearty Pinto Bean and Beef Stew
This hearty Pinto Bean and Beef Stew is a comforting bowl of goodness, perfect for warming up on chilly days. It features tender chunks of beef slowly simmered with pinto beans, vibrant vegetables, and a blend of spices that create a rich and savory flavor. The addition of fresh cilantro at the end brightens the dish, making each spoonful a delightful experience. Historically, stews have been a staple in many cultures, providing a way to create a filling meal using available ingredients. This recipe embraces that tradition, showcasing the humble pinto bean and beef in a deliciously satisfying way.
Ingredients
- Beef stew meat
- 1.5 pounds, cut into 1-inch cubes
- Pinto beans
- 1 cup, soaked overnight
- Beef broth
- 4 cups
- Tomatoes
- 2 cups, diced (fresh or canned)
- Onion
- 1 large, chopped
- Garlic
- 4 cloves, minced
- Carrots
- 2, sliced
- Celery
- 2 stalks, sliced
- Bay leaves
- 2
- Cumin
- 1 teaspoon
- Paprika
- 1 teaspoon
- Salt
- 1 teaspoon, or to taste
- Black pepper
- 1/2 teaspoon, or to taste
- Fresh cilantro
- 1/4 cup, chopped (for garnish)
- Olive oil
- 2 tablespoons
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the beef stew meat in batches, browning it on all sides. Remove the browned meat from the pot and set it aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
- Return the browned beef to the pot. Add the soaked pinto beans, sliced carrots, sliced celery, diced tomatoes, beef broth, bay leaves, cumin, paprika, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the beef is tender and the beans are fully cooked.
- Once cooked, remove the bay leaves from the stew. Taste and adjust the seasoning if necessary.
- Ladle the stew into bowls and garnish with freshly chopped cilantro before serving.
Tips
- For a spicier kick, consider adding a chopped jalapeño or a pinch of cayenne pepper.
- You can also use other beans, such as black beans or kidney beans, for a variation in flavor and texture.
- This stew pairs wonderfully with crusty bread or cornbread for soaking up the delicious broth.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 2 hours Calories: 400 Fat: 15g Carbs: 45g Protein: 30g Sodium: 600mg Sugar: 5g
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