Beef and Bean Pot
Cozy up with this rustic and hearty Beef and Bean Pot, a soul-warming comfort dish perfect for family dinners or meal prepping. Tender chunks of seared beef chuck are slow-simmered in a flavorful broth with a medley of kidney beans, cannellini beans, and aromatic vegetables like carrots, celery, and onions. Infused with the earthy notes of thyme, smoky paprika, and a hint of garlic, this one-pot recipe delivers rich and robust flavors in every bite. The addition of diced tomatoes adds a subtle tang, while a final sprinkle of fresh parsley brightens the dish beautifully. Ready in just over an hour with minimal hands-on time, this protein-packed stew is ideal for a cold night or whenever you crave a satisfying, wholesome meal. Serve with crusty bread for an extra touch of comfort! Keywords: beef and bean pot recipe, hearty stew, one-pot beef stew, slow-simmered beef, protein-packed dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef chuck, cubed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 4 cloves garlic, minced
- 1 15-ounce can diced tomatoes (with juices)
- 2 cups low-sodium beef broth
- 1.5 cups cooked kidney beans
- 1.5 cups cooked cannellini beans
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1 whole bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the cubed beef with salt and black pepper, then sear in batches until browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the diced tomatoes with their juices and scrape up any browned bits stuck to the bottom of the pot.
Return the seared beef to the pot, then pour in the beef broth. Stir to combine.
Add the cooked kidney beans, cannellini beans, dried thyme, smoked paprika, and bay leaf. Stir well.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for about 1 hour. Stir occasionally.
After 1 hour, check the beef for tenderness. If necessary, cook for an additional 15-20 minutes until the beef is fully tender.
Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving in bowls.
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3975 mg | 173% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 18.3 g | ||
| Protein | 197.9 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 6331 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
