• 5 Ratings

Slow-cooking intensifies the flavor in this beef-bean-and-vegetable stew.

Source: Better Homes and Gardens


Recipe Summary

30 mins
1 hr 55 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • If using dry beans, rinse beans. In a large saucepan combine drained beans and the 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

Instructions Checklist
  • Place flour and pepper in a plastic bag. Add beef pieces, a few at a time, shaking to coat. In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef. Add remaining oil, remaining beef, onion, and garlic to Dutch oven. Cook until beef is brown and onion is tender. Drain fat, if necessary. Stir in wine, scraping until the brown bits are dissolved. Return all beef to Dutch oven. Stir in beans, broth, tomato, and dried thyme (if using). Bring to boiling; reduce heat.

Instructions Checklist
  • Simmer, covered, for 1-1/2 hours. Add carrots and parsnips. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender. Stir in fresh thyme (if using). If desired, garnish with parsley.


If using canned beans, decrease broth to 1 cup.

Nutrition Facts

432 calories; total fat 16g; saturated fat 4g; cholesterol 98mg; sodium 269mg; carbohydrates 29g; fiber 8g; protein 38g; vitamin a 10253IU; vitamin c 15mg; calcium 81mg; iron 6mg.


5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
I've made this several times and it's always really good.  Don't bother cooking dried beans from scratch; just use a can of any white beans.  It's not worth the extra effort and time for two cups of beans.