This hearty Beef and Bean Stew delivers rich flavor, tender beef, and protein-packed beans in every comforting bite.
Loaded with fiber and essential nutrients, it’s a nourishing meal that supports sustained energy.
Featuring good fats and lean protein, this stew is low in carbs and perfect for meal prep.
Ideal for cozy dinners, it’s a satisfying and wholesome everyday cooking choice.
Beef and Bean Stew
Equipment
- 1 Instant Pot or large bowl (for beans)
- 1 large enameled Dutch oven
- 1 sharp knife
- 1 cutting board
- Measuring Cups and Spoons
- Wooden spoon or spatula
- colander
- Ladle
Ingredients
For Beans:
- 2 cups navy beans or other white beans
- 2 tsp salt
- 8 cups water
For Stew:
- 3 tbsp avocado oil or preferred cooking oil
- 2 ½ –3 lbs chuck roast cut into 1-inch cubes
- 1 large brown onion diced (~2 cups)
- 4 medium carrots sliced
- 6 large garlic cloves minced
- ½ cup red wine
- ½ tbsp dried basil
- 1 tsp dried marjoram
- 2 bay leaves
- 28 oz canned diced tomatoes with juice
- 1 quart beef broth
- 8 oz fresh baby spinach
- Salt and pepper to taste
Instructions
- Preparing the Beans: Begin by placing your chosen white beans (such as navy, Great Northern, Baby Lima, or Cannellini) in a colander. Rinse them thoroughly under cold running water, removing any debris or stones. Transfer the beans to the inner pot of an Instant Pot or a large mixing bowl if cooking stovetop. Add 8 cups of fresh water, then stir in 2 teaspoons of salt to season.If using an Instant Pot, close the lid securely, ensure the valve is set to “Sealing,” and select the high-pressure setting. Cook for the time specific to your bean type navy or Great Northern beans require 30 minutes, Cannellini beans 35 minutes, and Baby Lima beans 40 minutes. Once cooking time is complete, let the pressure release naturally for 30 minutes — this allows the beans to finish softening gently. Then perform a quick release to remove any remaining pressure. Drain the beans in a colander and set aside for later use.
- Preparing the Beef: Pat dry the chuck roast cubes with paper towels to remove excess moisture. This helps in creating a rich sear when browning. Season generously with salt and freshly ground black pepper, ensuring all sides have a light coating — this builds flavor from the very start.
- Browning the Beef: Place a large enameled Dutch oven over medium-high heat. Add 3 tablespoons of avocado oil and allow it to heat until it shimmers and becomes slightly fluid in movement — about 2–3 minutes. Working in batches of 3, carefully add the beef cubes to avoid overcrowding the pan, which can steam rather than sear the meat. Brown each batch for about 3–4 minutes per side until a deep caramelized crust develops. Transfer each batch to a large bowl and set aside. This browning step builds layers of flavor that enrich the final stew.
- Sautéing Aromatics: In the same Dutch oven, add the diced onion and sauté in the beef drippings for about 3 minutes until softened and translucent. This step releases the natural sweetness of the onions and creates a flavorful base.Add the sliced carrots to the pot and continue to sauté for an additional 3 minutes, allowing the vegetables to slightly caramelize. Stir in the minced garlic and sauté for one more minute — garlic should be fragrant but not burned, as burned garlic will introduce bitterness to the stew.
- Deglazing the Pot: Pour ½ cup of red wine into the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom. These bits are full of flavor and help deepen the richness of the stew. Allow the wine to simmer for 2–3 minutes to reduce slightly and evaporate the alcohol, leaving behind its aromatic essence.
- Building the Stew: Return all the browned beef to the Dutch oven, stirring to combine with the sautéed vegetables and wine. Add the diced canned tomatoes (including juice), 1 quart of beef broth, dried basil, dried marjoram, and bay leaves. Stir thoroughly to incorporate all the ingredients evenly.Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low to maintain a slow simmer. Cover the pot with a lid, leaving a small gap for steam to escape, and cook for approximately 1 hour to 1 hour and 20 minutes. During this time, stir occasionally to ensure even cooking and prevent sticking. The beef should become tender and rich with flavor.
- Adding the Beans: After the beef has become tender, gently stir in the pre-cooked beans. Return the pot to a low simmer and allow the stew to cook uncovered for about 25 minutes. This step allows the beans to absorb the stew’s flavor while contributing their creamy texture and added protein.
- Incorporating Fresh Spinach: Add the fresh baby spinach in batches, stirring each addition until fully wilted before adding more. This should take about 5 minutes. The spinach will soften while retaining its vibrant green color, adding freshness and nutrients to the stew.
- Final Seasoning and Serving Preparation: Taste the stew and adjust seasoning with salt and freshly ground black pepper as needed. Remove and discard bay leaves before serving. The stew should have a rich aroma, a deep savory flavor, and a thick, hearty consistency.
- Serving and Storing: Serve the Beef and Bean Stew hot, pairing it with crusty bread or steamed rice if desired. Leftovers can be cooled and stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop to preserve flavor and texture.
Notes
- Choose fresh, organic ingredients wherever possible for the best flavor and nutrition.
- Navy beans, Great Northern beans, Baby Lima beans, or Cannellini beans all work well—choose based on your texture preference.
- Pre-soaking beans is not necessary when using an Instant Pot, but can slightly reduce cooking time if preferred.
- Browning the beef in batches is essential to avoid overcrowding, ensuring a richer flavor and deeper stew color.
- Use low-sodium beef broth and no-salt-added canned tomatoes to control sodium levels.
Chef’s Secrets For Perfect Stew
The secret to an exceptional Beef and Bean Stew lies in layering flavors at every stage of cooking.
Browning the beef in batches develops a rich base, while sautéing vegetables in the beef drippings builds depth.
Deglazing with red wine not only adds flavor but helps lift the fond — the caramelized bits left in the pot — into your stew.
Slow simmering allows the beef to become tender while letting the beans absorb the savory broth, creating harmony between textures.
For maximum flavor, stir the stew gently but consistently toward the end to meld everything together without breaking down the beans too much.
Serving Suggestions To Impress Guests
This stew is a hearty, stand-alone dish, but it’s versatile enough for many serving options.
Serve with freshly baked crusty bread or a warm baguette to soak up the rich broth.
Pair it with creamy mashed potatoes or steamed rice for a fulfilling meal.
For added freshness, garnish with chopped parsley or a sprinkle of grated Parmesan.
This stew also works beautifully for family-style dinners — ladled into bowls with a side salad, it becomes both nourishing and visually inviting.
Storage Tips For Best Results
This Beef and Bean Stew stores exceptionally well, making it an excellent option for meal prep.
Allow the stew to cool to room temperature before transferring it to airtight containers.
Refrigerated, it keeps well for up to four days, and the flavors often improve after a day.
For long-term storage, freeze in portions for up to three months.
When reheating, do so gently over low heat to preserve tenderness and flavor.
If the stew thickens too much, stir in a little broth or water to restore the desired consistency.
Frequently Asked Questions
1. Can I use canned beans instead of dried beans?
Yes — canned beans can save time. Use about 4 cups (drained and rinsed) of canned white beans. Add them toward the end of the simmering stage, and adjust cooking time since they are already cooked.
2. How can I make this stew richer in flavor?
Browning the beef well is the key to richness. You can also add a splash of balsamic vinegar or Worcestershire sauce near the end of cooking to enhance the depth of flavor without overpowering the stew.
3. Can I make this stew in a slow cooker?
Absolutely. After browning beef and sautéing vegetables, transfer everything to a slow cooker.
Add the beans, tomatoes, broth, and herbs. Cook on low for 6–8 hours or high for 3–4 hours, adding spinach in the last 15 minutes.
4. How can I make this stew spicier?
To add heat, stir in crushed red pepper flakes during the sauté stage or add a chopped chili pepper with the garlic. You can also serve with a dash of hot sauce for individual preference.
5. Is this stew freezer-friendly?
Yes — this stew freezes very well. Store in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop for the best texture.
