This Spicy Beef and Bean Stew is a hearty, soul-warming meal perfect for chilly evenings. It features tender beef, creamy beans, and a rich, spicy broth that develops incredible flavor as it simmers. The layers of spice in this Spicy Beef and Bean Stew are completely customizable to your taste.
Love Spicy Beef and Bean Stew? So do we! If you're into Stew or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Spicy Beef and Bean Stew
- Set-and-forget ease: Once browned, it simmers unattended until tender.
- Customizable heat: Control the spice level from gentle warmth to a proper kick.
- Flexible ingredients: Easily adapt with different beans or extra veggies.
- Amazing leftovers: Flavors deepen overnight for even better meals.
Ingredients & Tools
- 1.5 kg beef chuck, cut into 3-cm cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 tbsp tomato paste
- 1 tbsp smoked paprika
- 1-2 tsp crushed red pepper flakes (adjust to taste)
- 1 tsp ground cumin
- 240 ml red wine (like a Cabernet Sauvignon)
- 1 litre beef stock
- 2 bay leaves
- 2 x 400 g cans of mixed beans (kidney, cannellini, etc.), drained and rinsed
- Salt and freshly ground black pepper
- For serving: Fresh parsley, sour cream, or crusty bread
Tools: A large, heavy-bottomed pot or Dutch oven is essential here.
Don’t skip searing the beef—it creates a beautiful fond at the bottom of the pot that forms the flavor base for the entire stew. And that red wine? It’s not just for drinking while you cook; it deglazes the pot and adds a wonderful depth that you’ll really miss if you leave it out.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 42 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your beef. Chuck roast is your best friend here. It has fantastic marbling that breaks down during the long cook, resulting in incredibly tender, flavorful meat. Avoid lean cuts like sirloin, which will become tough.
- Don’t rush the sear. This is the single most important step for building flavor. Pat your beef cubes completely dry with paper towels before seasoning. You want a dark, caramelized crust on at least two sides of each piece.
- Why red wine? The alcohol cooks off, leaving behind a rich, complex acidity that balances the fattiness of the beef. If you prefer not to use wine, you can substitute with additional beef stock, but you’ll lose a layer of flavor.
- Beans matter. I recommend using a mix of beans for varied texture and color. Be sure to drain and rinse your canned beans thoroughly to remove the starchy liquid they’re packed in, which can make the stew cloudy.
How to Make Spicy Beef and Bean Stew
Step 1: Pat the beef chuck cubes completely dry with paper towels—this is crucial for getting a good sear. Season generously on all sides with salt and pepper. Heat the olive oil in your large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in batches to avoid overcrowding, add the beef in a single layer and sear for 3-4 minutes per side, until a deep brown crust forms. Transfer the seared beef to a plate and set aside.
Step 2: Reduce the heat to medium. In the same pot, you’ll notice all those delicious browned bits left from the beef. Add the diced onion, carrots, and celery (this is your soffritto or flavor base) and cook, stirring occasionally, for about 6-8 minutes until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant—you really don’t want to burn it.
Step 3: Push the vegetables to the side of the pot. Add the tomato paste, smoked paprika, red pepper flakes, and cumin to the cleared space. Let the tomato paste cook for a minute or two, stirring, until it darkens slightly. This “toasts” the spices and deepens their flavor. Now, mix everything in the pot together so the vegetables are coated in the spiced tomato paste.
Step 4: Pour in the red wine to deglaze the pot. Use your wooden spoon to scrape up all the browned bits from the bottom—that’s pure flavor! Let the wine bubble and reduce by about half, which will take 3-4 minutes. The sharp alcohol smell will fade, leaving a rich, winey aroma.
Step 5: Return the seared beef and any accumulated juices back to the pot. Pour in the beef stock—it should just about cover the meat and vegetables. Add the bay leaves. Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid slightly ajar and let it simmer very gently for about 1 hour and 30 minutes.
Step 6: After the first long simmer, check the beef. It should be starting to become tender but not quite falling apart yet. Now, stir in your drained and rinsed beans. Continue to simmer, covered, for another 30-45 minutes, or until the beef is fork-tender and the stew has thickened to your liking.
Step 7: Once the beef is perfectly tender, it’s time to finalize the seasoning. Remove the bay leaves and discard them. Taste the stew and adjust with more salt, black pepper, or even a pinch more red pepper flakes if you want more heat. The stew should be rich, deeply savory, and have a warm, lingering spice.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stovetop, adding a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, buttered bread — It’s absolutely essential for mopping up every last bit of that delicious, spicy broth from the bottom of your bowl.
- A simple, crisp green salad with a sharp vinaigrette — The freshness and acidity provide a wonderful contrast to the rich, heavy stew, cleansing the palate between bites.
- Creamy, buttery mashed potatoes or polenta — They act as a soft, neutral bed that soaks up the stew’s flavors beautifully and makes the meal even more comforting.
Drinks
- A bold, fruity red wine like Malbec or Zinfandel — These wines have enough body and berry notes to stand up to the stew’s robust spices and rich beef without being overpowered.
- A cold, crisp lager or pale ale — The carbonation and slight bitterness are fantastic for cutting through the richness and cooling down the spice on your palate.
- Sparkling water with a squeeze of lime — A non-alcoholic option that provides a refreshing, bubbly contrast that really highlights the stew’s deep flavors.
Something Sweet
- A scoop of vanilla bean ice cream — The cold, creamy sweetness is the perfect, simple finish that cools the tongue after the spicy stew.
- Dark chocolate pots de crème — The intense, slightly bitter chocolate flavor is a sophisticated and decadent pairing that complements the stew’s smoky notes.
- Warm apple crumble with cinnamon — The warm, spiced fruit and crunchy oat topping feel like a natural, cozy extension of the meal.
Top Mistakes to Avoid
- Overcrowding the pot when searing the beef. If you add too much beef at once, the pot’s temperature plummets and the meat steams instead of sears. You’ll end up with grey, boiled-tasting beef instead of pieces with a beautiful, flavorful crust. I’ve messed this up before too, trying to save time—it’s not worth it!
- Adding the beans too early. Canned beans are already cooked and just need to be warmed through. If you add them at the beginning, they’ll turn to mush during the long simmer. Stir them in during the last 30-45 minutes to keep their texture intact.
- Boiling the stew instead of simmering it. A gentle simmer is the key to tender meat. A rolling boil will make the beef tough and chewy, no matter how long you cook it. You should only see a few small bubbles breaking the surface.
- Underseasoning at the end. Long-cooked dishes often need a final hit of seasoning. Don’t be shy! Taste it right before serving and adjust the salt and pepper. It makes all the difference.
Expert Tips
- Tip: Make it a day ahead. Stews are famously better the next day. Let it cool completely and store it in the fridge overnight. The fat will rise to the top and solidify, making it easy to skim off for a leaner stew, and the flavors will have an incredible chance to meld.
- Tip: Thicken it without flour. If you prefer a thicker stew but want to keep it gluten-free, mash a few of the beans and carrots against the side of the pot with the back of a spoon during the last 15 minutes of cooking. They’ll dissolve into the broth and naturally thicken it.
- Tip: Build a custom spice profile. Love smoky flavor? Add a pinch of chipotle powder. Prefer earthy warmth? A dash of cinnamon or cocoa powder can add a fascinating, mole-like depth. A little goes a long way, so experiment in small batches.
- Tip: Use your oven. For the most consistent, hands-off simmer, after bringing the stew to a boil on the stovetop, cover it and transfer it to a preheated 160°C (325°F) oven. The ambient heat prevents hot spots and eliminates the risk of boiling.
FAQs
Can I make this stew in a slow cooker?
Absolutely! Follow the recipe through Step 4, deglazing the pot with the wine on the stovetop. Then, transfer the seared beef, vegetable mixture, and beef stock into your slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Stir in the beans during the last 30 minutes of cooking. The long, gentle heat is perfect for developing tender beef.
How can I make this less spicy?
The heat primarily comes from the red pepper flakes. Simply reduce the amount to ½ teaspoon or omit them entirely. You’ll still have a wonderfully flavorful stew from the smoked paprika and other aromatics. You can always offer extra red pepper flakes at the table for those who want to add their own kick.
What’s the best way to store and reheat leftovers?
Let the stew cool to room temperature before transferring it to an airtight container. It will keep in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if it has thickened too much. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
My stew is too thin. How can I thicken it?
The easiest way is to continue simmering it uncovered for an extra 15-20 minutes to allow some liquid to evaporate. If you’re in a hurry, you can make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the simmering stew and cook for a few minutes until it thickens.
Can I use a different type of meat?
While beef chuck is ideal, you can use other tough, marbled cuts like beef brisket or short ribs (which will be incredibly rich). For a quicker version, you could use stewing lamb, but the flavor profile will change significantly. I don’t recommend using chicken or pork tenderloin as they will overcook and become dry.
Spicy Beef And Bean Stew
Make the best Spicy Beef and Bean Stew with this easy recipe. Tender beef, creamy beans, and a rich, spicy broth. Get the step-by-step guide now!
Ingredients
For the Stew:
-
1.5 kg beef chuck (cut into 3-cm cubes)
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
4 cloves garlic (minced)
-
2 medium carrots (chopped)
-
2 celery stalks (chopped)
-
3 tbsp tomato paste
-
1 tbsp smoked paprika
-
1-2 tsp crushed red pepper flakes (adjust to taste)
-
1 tsp ground cumin
-
240 ml red wine (like a Cabernet Sauvignon)
-
1 litre beef stock
-
2 bay leaves
-
2 x 400 g cans mixed beans (kidney, cannellini, etc., drained and rinsed)
-
Salt and freshly ground black pepper
For serving:
-
Fresh parsley, sour cream, or crusty bread
Instructions
-
Pat the beef chuck cubes completely dry with paper towels—this is crucial for getting a good sear. Season generously on all sides with salt and pepper. Heat the olive oil in your large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in batches to avoid overcrowding, add the beef in a single layer and sear for 3-4 minutes per side, until a deep brown crust forms. Transfer the seared beef to a plate and set aside.01
-
Reduce the heat to medium. In the same pot, you’ll notice all those delicious browned bits left from the beef. Add the diced onion, carrots, and celery (this is your soffritto or flavor base) and cook, stirring occasionally, for about 6-8 minutes until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant—you really don’t want to burn it.02
-
Push the vegetables to the side of the pot. Add the tomato paste, smoked paprika, red pepper flakes, and cumin to the cleared space. Let the tomato paste cook for a minute or two, stirring, until it darkens slightly. This “toasts” the spices and deepens their flavor. Now, mix everything in the pot together so the vegetables are coated in the spiced tomato paste.03
-
Pour in the red wine to deglaze the pot. Use your wooden spoon to scrape up all the browned bits from the bottom—that’s pure flavor! Let the wine bubble and reduce by about half, which will take 3-4 minutes. The sharp alcohol smell will fade, leaving a rich, winey aroma.04
-
Return the seared beef and any accumulated juices back to the pot. Pour in the beef stock—it should just about cover the meat and vegetables. Add the bay leaves. Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid slightly ajar and let it simmer very gently for about 1 hour and 30 minutes.05
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After the first long simmer, check the beef. It should be starting to become tender but not quite falling apart yet. Now, stir in your drained and rinsed beans. Continue to simmer, covered, for another 30-45 minutes, or until the beef is fork-tender and the stew has thickened to your liking.06
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Once the beef is perfectly tender, it’s time to finalize the seasoning. Remove the bay leaves and discard them. Taste the stew and adjust with more salt, black pepper, or even a pinch more red pepper flakes if you want more heat. The stew should be rich, deeply savory, and have a warm, lingering spice.07
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