Best 2 Beef Potatoes Beans Recipes

Are you looking for a hearty and flavorful dish that combines the goodness of beef, potatoes, and beans? Look no further! Beef potatoes beans is a classic comfort food that is easy to make and packed with protein and vegetables. This delicious stew is perfect for a chilly night, and it's also a great way to use up leftover beef or beans. With a few simple ingredients and a little bit of time, you can create a mouthwatering meal that your family and friends will love.

Check out the recipes below so you can choose the best recipe for yourself!

RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS

Red Wine Beef Stew with Potatoes and Green Beans image

Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You'll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you're reheating leftover stew too.) I use butter to brown the beef because it adds richness to the stew and makes for a creamier gravy. But you can substitute any type of oil for the butter if you want. Pretty much any decent red wine will do for stew; I like using Burgundy or Cabernet Sauvignon but the basic rule is that as long as you'd be happy drinking what you're cooking with you're in good shape.

Provided by Dave Lieberman

Categories main-dish

Time 2h20m

Yield about 10 servings

Number Of Ingredients 12

Ingredients

2 pounds beef chuck for stew, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons butter
4 medium carrots, peeled, halved and cut into 1-inch chunks
3 small onions, diced
2 tablespoons all-purpose flour
2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth
2 cups dry red wine
1 cup canned crushed tomatoes
3 sprigs fresh rosemary
2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
2 handfuls green beans, ends trimmed

Steps:

Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

CUBAN GRILLED CHUCK BEEF ROAST WITH GRILLED SWEET POTATOES AND BLACK BEANS

Cuban grilled chuck beef roast with grilled sweet potatoes and black beans image

If you're looking to serve something different for your holiday dinner or for a dinner party, give this a try. It's one of the best roast beef recipes we've tried. The meat's slathered with a spicy, sweet, and smoky rub. As it sits, the flavors permeate the meat. Putting on the grill for a bit adds to the smoky flavor and really...

Provided by Barbara Mayo

Categories Roasts

Time 2h

Number Of Ingredients 21

Ingredients

1 2-4 pound chuck roast
2 Tbsp meat tenderizer plain
1 Tbsp toasted cumin
1 Tbsp adobo
2 clove fresh garlic, minced
1 Tbsp onion powder
2 Tbsp peppercorn medley
1 tsp red pepper flakes
1/2 c dark brown sugar
GRILLED SWEET POTATOES
4 large fresh sweet potatoes, peeled and quartered
4 Tbsp dark brown sugar
1/4 c garlic flavored olive oil
1/2 c chopped fresh cilantro
1 tsp sea salt
BLACK BEANS
1 can(s) black beans, drained and washed
1/4 c chopped fresh cilantro
GARNISH
4 large limes, quartered
1/2 c fresh cilantro, chopped

Steps:

1. Rub chuck roast on both sides with meat tenderizer then place on platter to rest.
2. Add toasted cumin, adobo, minced garlic, onion powder, and ground peppercorn medley, red pepper flakes, and dark brown sugar; mix well.
3. Coat both sides of chuck roast and place uncovered in refrigerator for 30 minutes to 1 hour.
4. While roast is resting start sweet potatoes. Peel and quarter sweet potatoes.
5. Fill a 4-quart pot 2/3 with water and add salt. Place on medium-high heat.
6. Add peeled and quartered sweet potatoes and cook for 10 minutes.
7. Remove from pot and place on foil-lined pan. Drizzle with garlic flavored olive oil and sprinkle with fresh cilantro and dark brown sugar. Set aside.
8. Using a charcoal grill, build a medium-hot fire on one side of grill to place roast. Then place aluminum foil with sweet potatoes on side without fire. Make sure you poke at least 12 holes in foil so smoke and heat get to all potatoes. Close cover and grill for 7 minutes.
9. Then turn chuck roast and grill another 7 minutes. Turn potatoes each time you turn roast. Potatoes need to be fork tender so they may need an extra few minutes.
10. Remove roast to a baking sheet tent with foil and place in a 375 degree preheated oven to bake for 20-30 minutes.
11. If you like your meat medium to well, you may want to leave in oven longer. We like it pink in the middle remove from oven to rest. Place sweet potatoes and black beans in large bowl add the juice of one lime and fresh cilantro and toss gently.
12. Remove tent from roast and slice on the diagonal place in center of platter spoon sweet potatoes and bean mixture around sliced roast and squeeze the juice of 1 lime over entire platter. Cut 2 limes into quarters and place over and around dish.

Tips:

Use good quality beef. Look for chuck roast, sirloin tip roast, or brisket. These cuts are tough but will become tender when cooked slowly.
Brown the beef before cooking. This will help to develop flavor and prevent the meat from drying out.
Use a Dutch oven or slow cooker. These pots are ideal for cooking beef and potatoes because they distribute heat evenly and keep the food moist.
Add vegetables and beans to the pot. This will make the stew more nutritious and flavorful. Common vegetables to add include carrots, celery, onions, and potatoes. Common beans to add include kidney beans, black beans, and pinto beans.
Season the stew with your favorite herbs and spices. Common seasonings include salt, pepper, garlic, onion, cumin, and paprika.
Cook the stew on low heat for several hours. This will allow the beef to become tender and the flavors to meld together.
Serve the stew with mashed potatoes, rice, or crusty bread.

Conclusion:

Beef and potato stew is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own preferences. So next time you are looking for a hearty and satisfying meal, give beef and potato stew a try.