Boots and Beans Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, slow-simmered stew with tender beef and kidney beans, perfect for chilly days like cozy boots on your feet. This american-inspired one pot ready in about 110 minutes pairs beef chuck, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb beef chuck
• 2 tbsp olive oil
• 1 onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans
• 4 cups beef broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp cornstarch
• 2 tbsp water

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 1 lb beef chuck cubes with 1/2 tsp salt and 1/4 tsp black pepper, then sear until browned on all sides, about 5 minutes total; remove and set aside.
2. Step 2: Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot and cook for 5 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 can diced tomatoes, 1 can drained kidney beans, 4 cups beef broth, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and the seared beef. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes until beef is fork-tender.
4. Step 4: Remove bay leaf, then stir in a mixture of 2 tbsp cornstarch and 2 tbsp water. Cook for 2 more minutes until the sauce thickens and coats the back of a spoon.