beef and bean stew

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Beef and Bean Stew

Soups & Salads

Beef and Bean Stew

A protein-packed stew combining beef, beans, and vegetables in a thick tomato base—great for a high-fiber, filling dinner.

Ingredients

1/2 cup all-purpose flour 1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 1/2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons olive or vegetable oil, divided
2 medium onions, thinly sliced 2 cups water
1 (6 ounce) can tomato paste 3/4 teaspoon rubbed sage 1/2 teaspoon dried thyme
1 (16 ounce) can kidney beans, rinsed and drained

Directions

In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon. In the same pan, saute onions in the remaining oil. Add water, tomato paste, sage and thyme; mix well. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.

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