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Hearty Homesteader's Beef & Bean Stew

Discover a deeply savory, slow-simmered beef and bean stew. Infused with toasted spices, dark stout, and a hint of chocolate, it's a comforting, satisfying meal perfect for any night.
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Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 40 minutes
Servings: 10
Course: Main Course
Cuisine: American
Calories: 452
Ingredients Equipment Method Notes

Ingredients
  

Pantry & Spices
  • 2 ½ tablespoons whole cumin seeds
  • 2 ½ tablespoons chili powder
  • 1 ½ tablespoons smoked paprika
  • 2 ½ teaspoons dried marjoram
  • ½ teaspoon chipotle powder
  • 1 ½ tablespoons grapeseed or other neutral oil
  • 3 dried pasilla chiles stems and seeds discarded, cut into strips
  • 1 ½ tablespoons grated 100% cacao unsweetened chocolate
  • 1 teaspoon pure maple syrup
  • 3 large bay leaves
  • 1 ¼ teaspoons fine sea salt more to taste
  • ½ teaspoon freshly ground black pepper
  • Four 15-ounce 425 g cans of beans (e.g., a mix of kidney, pinto, black), rinsed and drained
  • One 16-ounce 473 ml can or bottle of stout beer
  • One 28-ounce 794 g can no-salt-added crushed tomatoes
  • One 14.5-ounce 411 g can no-salt-added diced tomatoes
  • 2 ½ cups 590 ml unsalted beef broth
Protein & Produce
  • About 1 ¼ pounds 565 g beef chuck roast, cut into ¾-inch cubes
  • 2 large yellow onions diced
  • 1 large red bell pepper diced
  • 8 cloves garlic minced
  • 3 jalapeño peppers membranes and seeds removed, finely diced
  • 1 cup 165 g chopped jarred roasted red peppers, drained
  • ⅓ cup chopped fresh parsley
  • 3 tablespoons fresh lime juice
For Garnish (Optional)
  • Plain Greek yogurt or sour cream
  • Thinly sliced scallions
  • Shredded Monterey Jack or sharp white cheddar cheese

Equipment

  • Spice grinder or mortar and pestle
  • Wide, 6-quart Dutch oven or heavy-bottomed pot
  • Chef's knife
  • Cutting board
  • Wooden spoon or spatula

Method
 

  1. Sear the Beef : Place the cumin seeds in a small, dry pan over medium heat. Toast, shaking the pan often, for about 90 seconds until fragrant. Immediately transfer to a spice grinder or mortar and pestle and grind to a powder. In a bowl, combine the ground cumin with the chili powder, smoked paprika, marjoram, and chipotle powder. Set this spice blend aside. Pat the beef cubes dry with paper towels. Heat the oil in the Dutch oven over medium-high heat. Add half the beef in a single layer and sear, turning infrequently, until a deep brown crust forms on all sides, about 5 to 7 minutes. Transfer the seared beef to a separate plate and repeat with the remaining half.
  2. Build the Aromatic Base : Reduce the heat to medium. Add the diced onions and red bell pepper to the pot, scraping up any browned bits from the beef. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 6 to 8 minutes. Add the minced garlic, diced jalapeños, pasilla chile strips, and the reserved spice blend. Stir constantly for 60 seconds until the spices are highly aromatic.
  3. Deglaze and Combine : Pour in the stout beer, stirring vigorously with a wooden spoon to lift any remaining flavorful bits from the bottom of the pot. Allow the beer to bubble and reduce by about half, which should take 5 to 7 minutes.
  4. Slow-Simmer the Stew : Stir in the crushed tomatoes, diced tomatoes, unsalted beef broth, grated chocolate, maple syrup, and bay leaves. Return the seared beef and any accumulated juices to the pot. Add the salt and black pepper. Bring the mixture to a gentle bubble, then reduce the heat to low, cover the pot, and maintain a very low simmer. Cook for 2 to 2.5 hours, stirring every 30 minutes, until the beef is exceptionally tender and can be easily shredded with a fork.
  5. Incorporate Beans : Add the rinsed and drained beans and the chopped roasted red peppers to the pot. Stir gently to combine. Increase the heat slightly to return the stew to a low simmer, then cook, uncovered, for an additional 20 to 25 minutes, allowing the flavors to meld and the liquid to thicken to your desired consistency.
  6. Final Touches : Turn off the heat. Remove and discard the bay leaves. Stir in the fresh parsley and lime juice. Taste and adjust seasoning with additional salt if necessary. Let the stew rest for 10 minutes before serving. Ladle into bowls and top with yogurt, scallions, and shredded cheese if desired.

Notes

Storage: This stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.
Ingredient Swaps: Feel free to use any combination of beans you have on hand. For a different smoky flavor, substitute the pasilla chiles with an equal amount of dried guajillo or ancho chiles.
Troubleshooting: If your stew is thinner than you'd like after the final simmer, you can mash a small portion of the beans against the side of the pot and stir them in to act as a natural thickener.

🍽️ Nutrition Facts (Per Serving)

Serving Size: About 1 ¾ cups
  • Calories: 452
  • Total Fat: 14 g
  • Saturated Fat: 4.9 g
  • Polyunsaturated Fat: 2.1 g
  • Monounsaturated Fat: 5.5 g
  • Trans Fat: 0.5 g
  • Cholesterol: 72 mg
  • Sodium: 441 mg
  • Total Carbohydrate: 47 g
  • Dietary Fiber: 14 g
  • Total Sugars: 11 g
  • Includes: 1 g Added Sugars
  • Protein: 33 g
  • Vitamin D: 0.1 mcg
  • Calcium: 205 mg
  • Iron: 7.5 mg
  • Potassium: 1310 mg