For a vegetarian option, omit the ground beef and use vegetable broth instead of chicken broth. Consider adding diced vegetables like carrots, celery, and potatoes for added nutrition and flavor. For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño to the stew. Adjust the amount of cilantro to your preference. Some people love it, while others find it overpowering. Using high-quality canned diced tomatoes will enhance the overall flavor of the stew.
Pinto Bean and Beef Stew
-
PREP TIME20 mins
-
COOK TIME1 hrs 30 mins
-
TOTAL TIME9 hrs 50 mins
-
SERVING6 People
-
VIEWS12
Embark on a culinary journey to the heart of Mexico with this robust and heartwarming pinto bean and ground beef stew. Bursting with authentic flavors and aromatic spices, this stew is a symphony of textures and tastes that will tantalize your senses. A quick and easy meal, perfect for a comforting weeknight dinner, especially when paired with warm cornbread.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate30 g
-
Cholesterol51 mg
-
Fiber7 g
-
Protein22 g
-
Saturated Fat4 g
-
Sodium1134 mg
-
Sugar6 g
-
Fat13 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepSoak the Beans: Place pinto beans in a large pot and cover with several inches of cold water. Let soak for at least 8 hours, or preferably overnight. (8+ hours)
02
StepSimmer the Beans: Drain the soaked beans and return them to the pot. Add fresh water to cover. Bring to a boil, then reduce heat and simmer gently until the beans are tender, but not mushy. (40-45 minutes)
03
StepBrown the Beef: While the beans are simmering, heat a large skillet over medium-high heat. Add the ground beef and seasoned salt. Cook, breaking up the beef with a spoon, until it is browned and crumbly. Drain off any excess fat and set aside. (5-7 minutes)
04
StepSauté Aromatics: Heat the olive oil in a separate skillet over medium heat. Add the chopped onion and sauté until softened, translucent, and beginning to brown. Add the minced garlic and sauté for another 2 minutes until fragrant. Stir in the ground cumin, dried cilantro, and Mexican oregano. Sauté for 1 minute more, allowing the spices to bloom and release their aromas. (8 minutes)
05
StepCombine and Simmer: Drain the cooked pinto beans and transfer them to a large, heavy-bottomed stockpot. Add the browned beef, sautéed onion mixture, diced tomatoes, chicken broth, water, and tomato paste. Stir well to combine. Bring the stew to a simmer over low heat. Cover and simmer for 45 minutes, stirring occasionally, until the flavors have melded together. Add more water as needed to reach your desired consistency. (45 minutes)
06
StepFinish and Serve: Stir in the diced green onions, fresh cilantro, and lime juice. Taste and adjust seasoning as needed. Serve hot, garnished with extra cilantro and a wedge of lime, if desired. Enjoy with a side of warm cornbread for a truly satisfying meal.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Fermin Kuvalis
Jun 26, 2025This recipe is fantastic! The stew was so flavorful and easy to make.
Jan Kassulke
Jun 21, 2025I loved the addition of fresh cilantro and lime juice. It really brightened up the dish.
Caterina Robel
Jun 20, 2025I added a can of corn for some extra sweetness and texture. It was a great addition!
Augusta Kuhn
Jun 13, 2025This recipe is a keeper! Thanks for sharing.
Bernita Brown
Jun 11, 2025I used a different type of bean (Great Northern), it tasted just as good as Pinto!
Edmond Mohr
Jun 6, 2025I made this in my slow cooker and it turned out amazing!
Sylvia Muller
Jun 3, 2025My family devoured this stew! It's definitely going into our regular rotation.
Sofia Koch
May 21, 2025I found the stew a little too thick, so I added more broth. Next time, I'll start with more liquid.