Slow-Cooked Beef and Pinto Bean Stew
A comforting, rich stew with tender beef and pinto beans simmered with smoky spices and tomatoes. This southwestern-inspired one pot ready in about 175 minutes pairs Beef chuck, Pinto beans, Yellow 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
- 1.5 lbs Beef chuck
- 1 cup Pinto beans
- 1 cup Yellow onion
- 1/2 cup Carrots
- 1/2 cup Celery
- 3 Garlic cloves
- 1 can (14.5 oz) Diced tomatoes
- 4 cups Beef broth
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1/2 tsp Chipotle powder
- 1 tsp Salt
- 2 tbsp Olive oil
Instructions
- Step 1: Heat olive oil in a Dutch oven over medium-high heat; brown beef cubes on all sides for 5-7 minutes, then remove and set aside.
- Step 2: Add diced onions, carrots, and celery to the pot and cook for 5 minutes until softened; add minced garlic and cook for 1 minute until fragrant.
- Step 3: Return beef to pot, add rinsed pinto beans, diced tomatoes (with juice), beef broth, cumin, oregano, chipotle powder, salt, and black pepper; bring to a simmer.
- Step 4: Reduce heat to low, cover, and simmer for 2.5 hours until beef is fork-tender and flavors have melded, stirring occasionally.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef and Pinto Bean Stew take to make?
Total time is about 175 minutes (25 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef and Pinto Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Pinto Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef and Pinto Bean Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef and Pinto Bean Stew?
Southwestern one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
