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Beef & Bean Stew

Beef & Bean Stew

  • Author: Ontario Bean Growers
  • Yield: 4 Servings 1x


  • 1 lb boneless beef (round or rump) (500 g)
  • 1/4 cup vegetable oil (50 mL)
  • 1 clove garlic, minced
  • 4 medium onions, quartered
  • 2 can Beans in Tomato Sauce  (14 oz./398 mL)
  • 1 tsp sugar (5 mL)
  • 1 can beef broth (10 oz./284 mL)
  • 1 tsp thyme (5 mL)
  • 1 tbsp Worcestershire sauce (15 mL)
  • 1/8 tsp pepper (0.5 mL)
  • 2 tbsp cornstarch (25 mL)
  • 1/4 cup water (50 mL)


Cut beef into 1-inch (2.5 cm) pieces. Heat oil in large saucepan or dutch oven; add meat and garlic and sauté until meat is browned. Add remaining ingredients except cornstarch and water. Simmer covered 1 – 1½ hours or until meat is tender. Mix cornstarch with water and stir into stew; cook over high heat until mixture comes to a boil and sauce is thickened and clear. Serve over hot mashed potatoes or noodles or in a bowl with crusty bread.

Note: Stew may be baked in 350°F (180°C) oven instead of simmering on top of stove.

Microwave Method:

In a 3-4 qt. (3 L) micro-proof casserole combine all ingredients except oil, cornstarch and water. Cover and cook on high for 6-7 minutes. Stir and cook on low or 25% power for 55-60 minutes stirring after 30 minutes, or until beef is tender. Mix cornstarch and water and stir into mixture. Cook on high 4-6 minutes stirring after 2 minutes, or until sauce is thickened and clear


  • Calories: 604
  • Sugar: 21.6 g
  • Sodium: 1166
  • Fat: 21.2 g
  • Carbohydrates: 64 g
  • Fiber: 10.4 g
  • Protein: 38.9 g
  • Cholesterol: 68 mg

Keywords: Beef Stew, Bean Stew, Beef and Bean Stew