Beef and Bean Stew
Beef and Bean Stew
If you’re looking for a Fall meal that is going to cook all day in your oven or crockpot and make your house feel cozy and warm, then this Beef and Bean Stew is the recipe for you. The full, printable recipe is posted at the end of this post. I will just share a few tips and tricks to making this Fall favorite.
I chose to partner with Goode Foods for this recipe because I am proud to represent and support a family owned business. Goode Foods is a family owned business that is local to me, but sells their canned beans and vegetables all over the United States. You can find a list of their retail locations here. What I like about Goode Foods is that they only buy and can veggies and beans from American Farmers. They are family owned and they are Black owned. They are the only black owned baby food company in the United States. What I also love about their canned veggies and beans is that if you read the label on their canned goods, it is literally just the veggies or beans, water and a very small amount of salt. I love this because I like to use a lot of seasoning in my food and I hate having to accommodate additional salt that is in most canned veggies and beans. These products allow me to really season my food and not have to worry about an additional salt bomb from just the canned veggies.
Tomato Powder and Adobo
I use two unique ingredients in this recipe. One is the Adobo seasoning from Goya Foods. I use the one with pepper. This adds a little zing to the flavor of my stew. I find this in the aisle of my grocery store that says “Mexican Foods” but I have also found this product by the other seasonings in the store. If you can’t find this, you can substitute with an all purpose seasoning, but I encourage you to try to find this so that you can add it to your cooking routine. I also use a dehydrated tomato powder that I get on amazon. I will link it here. It is $9 for a large bag. I use this in lots of recipes, for soups and stews, salad dressing and it is a popular ingredient in my famous BLT Salad. The tomato powder adds a unique richness to this dish, but if you can’t find, you can use a couple of tablespoons of tomato paste instead.
Beans, Beans, Goode For The Heart
I began adding beans to my stew occasionally to bulk it up and add great flavor. The Goode Foods beans are always whole and intact and add a great texture. If you are vegetarian and want to make this recipe, you can omit the meat, double up the beans and swap the beef bouillon for a veggie one and reduce the cooking time in this recipe and there you have a vegetarian stew! Goode Foods has lots of bean options, so feel free to mix it up!
You can get the full recipe below. This recipe also makes for great leftovers. I hope you enjoy this recipe as much as we do!
- 1.5 to 2 pounds of beef stew meat
- 2 cups of diced carrots
- 1 cup of diced celery
- 3 medium sized yellow onions, cut into quarters
- 4 cups up peeled, Idaho potatoes cut into chunks
- 2 14.5 ounce cans of diced tomatoes with green chilis
- 2 14.5 ounce cans of kidney beans
- 1 14.5 ounce can of corn
- 1 14.4 ounce can of green beans
- Adobo Seasoning like Goya Brand, or another all purpose seasoning
- *optional ingredient 2 tablespoons of dried tomato powder ( I order on Amazon)
- 4 Cups of water
- 3 Tablespoons Better Than Bouillon Brand Roasted Beef Base (you can sub any beef variety of better than bouillon, but if you can find this variety, use it)
- Rice for serving
- Take the meat out of the package and add to a covered roasting pan if making in the oven, or your crock pot if making in the crockpot.
- Season the meat generously with the adobo seasoning. I season and toss the meat, then season some more.
- Season the meat again with the tomato powder if using. If you don't buy the dehydrated tomato powder, add a couple tablespoons of tomato paste.
- Add the onions, carrots and celery, plus the potatoes, sprinkle some of the adobo over that.
- Add the two cans of tomatoes with green chilis, do not drain.
- Drain and rinse your kidney beans and add that to the pan.
- Dissolve the bouillon in the water and pour over the meat and veggies.
- If making in the oven, cover the roasting pan with the lid, or foil if you don't have a lid, bake at 350 degrees for 2 hours, the reduce the temp to 300 for two more hours. If using a crock pot cook on low for 6 hours.
- When the time is up, drain the corn and green beans, mix it into the stew, tunr the heat off the oven or crock, place the lid back on and let the dish sit for 15 minutes before serving.
- Serve with rice or mashed potatoes.