Beef and Bean Stew


by: Roti n Rice

Hearty, warm, and comforting stew perfect for weeknights.


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serves: 4-6

2 lbs (900g) chuck roast, cut into bite size pieces

1 onion, chopped

2 cloves garlic, minced

1 large carrot, finely diced

1 stick celery, finely diced

1 tsp dried basil

1/2 tsp dried thyme

1 can (14.5oz/400g) stewed tomatoes

1 can (16oz/450g) pinto beans, rinsed and drained

1 1/2 cups apple juice

3 tbsp canola oil

Salt and pepper

For the Roux

2 tbsp butter

2 tbsp rice flour

Nutrition Facts
Beef and Bean Stew

Servings Per Recipe: 4

Amount per Serving

Calories: 645

  • Total Fat: 31.5 g
  •     Saturated Fat: 10.5 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 167.5 mg
  • Sodium: 627.4 mg
  • Total Carbs: 39.3 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 14.7 g
  • Protein: 53.5 g

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1.  Heat oil in a large Dutch oven. Brown meat for about 5 minutes.

2.  Push meat aside and add onions, garlic, carrots, and celery. Sauté for 3 to 4 minutes.

3.  Stir in dried basil and thyme.

4.  Add stewed tomatoes.

5.  Pour in apple juice and beans.

6.  When liquid comes back to a boil, season with salt and pepper.

7.  Reduce heat to low and simmer for about 1 1/4 hours.

8.  Prepare the roux while stew is simmering. Melt butter in a small sauce pan over medium heat. Stir in flour and cook till smooth, about 2 to 3 minutes.

9.  When stew is ready, ladle about a cup of hot liquid into the roux and mix till smooth.

10.  Pour the mixture back into Dutch oven, gently stirring until thickened.

11.  Turn off heat and serve warm with rice or crusty bread.

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