Slow-Cooked Beef and Pinto Bean Stew

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A comforting, rich stew with tender beef and pinto beans simmered with smoky spices and tomatoes. This Southwestern-inspired one-pot recipe, 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Reduce heat to low, cover, and simmer for 2.5 hours until beef is fork-tender and flavors have melded, stirring occasionally.