Beef and Bean Stew

A large bowl of this stew on a chilly autumn day will quickly warm you up. It's great with a thick slice of homemade bread.


6 to 8 servings


1/2 cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 1/2 to 3 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons olive 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


In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon; set aside.

In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. 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.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 1 1/2 hours

Nutritional Information

1 serving (1 1/2 cups) equals 364 calories, 15 g fat (4 g saturated fat), 88 mg cholesterol, 462 mg sodium, 23 g carbohydrate, 5 g fiber, 33 g protein.

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