In the heart of home cooking, there exists a universal comfort food that transcends cultures and borders: the meat and bean stew. This dish, with its rich flavors and hearty ingredients, not only promises a delicious meal but also offers an economical solution for cooks and homemakers looking to feed their families on a budget. This article explores various meat and bean stew recipes that are both wallet-friendly and satisfying. Whether you’re a novice in the kitchen or a seasoned cook, these recipes, complete with both U.S. and metric measurements, will guide you in creating sumptuous stews that are sure to become a staple in your culinary repertoire.
Classic Beef and Bean Stew
Ingredients
- 1 lb (453 g) beef chuck, cut into cubes
- 2 cups (470 ml) beef broth
- 1 can (15 oz or 425 g) kidney beans, drained and rinsed
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 g) salt
- ½ teaspoon (2.5 g) black pepper
- 1 teaspoon (5 g) paprika
- 2 bay leaves
Instructions
- Preparation — In a large pot, heat the olive oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef and set aside.
- Cook the Vegetables — In the same pot, add the onion, carrots, and celery. Cook until the vegetables are soft, about 5 minutes. Add the garlic and cook for another minute.
- Combine and Simmer — Return the beef to the pot. Add the beef broth, kidney beans, paprika, salt, pepper, and bay leaves. Bring to a boil, then reduce the heat to low and simmer, covered, for about 1.5 to 2 hours, or until the beef is tender.
- Finishing Touches — Remove the bay leaves. Adjust seasoning to taste. Serve hot.
Hearty Chicken and White Bean Stew
Ingredients
- 1 lb (453 g) chicken thighs, boneless and skinless, cut into pieces
- 1 can (15 oz or 425 g) white beans, drained and rinsed
- 2 cups (470 ml) chicken broth
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon (5 g) ground cumin
- ½ teaspoon (2.5 g) chili powder
- 2 tablespoons (30 ml) olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Brown the Chicken — In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and season with salt and pepper. Cook until browned. Remove chicken from the pot.
- Sauté Vegetables — Add the remaining olive oil to the pot. Add the onion and bell pepper, cooking until softened. Add the garlic, cumin, and chili powder, stirring for about 1 minute.
- Combine and Cook — Return the chicken to the pot. Add the white beans and chicken broth. Bring to a simmer, reduce the heat to low, cover, and cook for about 30 minutes, or until the chicken is cooked through.
- Serve — Adjust the seasoning as needed. Garnish with fresh cilantro before serving.
Spicy Pork and Black Bean Stew
Ingredients
- 1 lb (453 g) pork shoulder, cut into cubes
- 1 can (15 oz or 425 g) black beans, drained and rinsed
- 2 cups (470 ml) water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon (15 ml) tomato paste
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) smoked paprika
- ½ teaspoon (2.5 g) cayenne pepper
- 2 tablespoons (30 ml) vegetable oil
- Salt and pepper to taste
- Lime wedges and fresh cilantro for serving
Instructions
- Pork Preparation — In a large pot, heat the vegetable oil over medium-high heat. Season the pork cubes with salt and pepper, then brown them in the pot. Remove and set aside.
- Aromatics and Spices — In the same pot, add the onion and cook until translucent. Stir in the garlic, cumin, smoked paprika, and cayenne pepper, cooking for about 1 minute until fragrant.
- Cook the Stew — Return the pork to the pot. Add the black beans, water, and tomato paste. Stir well to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1 to 1.5 hours, or until the pork is tender.
- Serve — Adjust seasoning if necessary. Serve with lime wedges and a sprinkle of fresh cilantro.
Hearty Lamb and Bean Stew
Ingredients:
- Lamb shoulder, trimmed and cut into 2-inch pieces: 2 pounds (about 900 grams)
- Dry white beans, such as Great Northern or cannellini, soaked overnight and drained: 1 cup (about 200 grams)
- Olive oil: 2 tablespoons (30 ml)
- Large onion, finely chopped: 1 (about 200 grams)
- Carrots, peeled and diced: 2 medium (about 150 grams)
- Celery stalks, diced: 2 (about 100 grams)
- Garlic cloves, minced: 4
- Tomato paste: 2 tablespoons (30 grams)
- Dry red wine: 1 cup (240 ml)
- Beef or chicken broth: 4 cups (960 ml)
- Fresh thyme: 2 teaspoons (10 ml) or 2 sprigs
- Bay leaves: 2
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
1. Prepare the Ingredients:
Start by preparing your ingredients. If you haven’t soaked your beans overnight, use the quick soak method: boil them in water for 2 minutes, then let them sit for 1 hour off the heat, covered.
2. Brown the Lamb:
Heat the olive oil in a large pot over medium-high heat. Season the lamb pieces with salt and pepper, then add them to the pot in batches. Sear until all sides are golden brown, approximately 6-8 minutes per batch. Transfer the browned lamb to a plate.
3. Sauté the Vegetables:
In the same pot, add the onion, carrots, and celery. Cook over medium heat until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
4. Deglaze the Pot:
Stir in the tomato paste and cook for 2 minutes. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
5. Simmer the Stew:
Return the lamb to the pot. Add the soaked and drained beans, broth, thyme, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer gently. Cook until the lamb and beans are tender, about 1.5 to 2 hours. Remove the bay leaves and thyme sprigs, if used.
6. Final Seasoning and Serving:
Taste and adjust seasoning with more salt and pepper as needed. If the stew is too thick, add a bit more broth to reach your desired consistency. Serve hot, garnished with fresh parsley.
Tips for the Perfect Stew:
- Lamb Selection: Opt for lamb shoulder for its flavor and tenderness, suitable for slow cooking.
- Bean Varieties: Feel free to experiment with different types of white beans to find your preferred texture and taste.
- Slow Cooker Adaptation: This recipe can easily be adapted for a slow cooker. Brown the lamb and sauté the vegetables as instructed, then transfer everything to the slow cooker, cooking on low for 7-8 hours or high for 4-5 hours.
- Serving Suggestions: Serve this rich stew with crusty bread, creamy polenta, or fluffy rice to soak up the delicious sauce.
Conclusion
Meat and bean stews stand as a testament to the power of simple ingredients to create deeply flavorful and satisfying meals. The recipes provided here—ranging from a classic beef and bean stew to a spicy pork and black bean variant—demonstrate the versatility and adaptability of this humble dish. Whether you’re in the mood for the comforting embrace of chicken and white beans or the robust flavors of beef and kidney beans, there’s a stew recipe here that will satisfy both your palate and your budget. Remember, these recipes are more than just instructions; they’re a starting point. Feel free to experiment with different meats, beans, and spices to suit your taste and make each dish uniquely yours. Happy cooking!
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