Bean, Potato, and Beef Stew 🍜

Name: Bean, Potato, and Beef Stew 🍜
Yield: Serves 8-10.
Cuisine: American
Ingredients: 18 oz dried navy beans (about 500 grams; not canned); 6 1/3 cups vegetable broth (about 1.5 liters; see recipe on my profile); 1 medium carrot; 1/2 red bell pepper; 1/2 green bell pepper; 1 large white onion; 1 garlic clove; 1 green onion; 1 medium ear of corn; 1 tomato; 5 medium potatoes; 1/2 butternut squash; 2.6 lbs beef (about 1.2 kg; any cut you like, I used top round); 4 tablespoons tomato paste; as needed, oil; as needed, oregano; as needed, paprika; as needed, black pepper; as needed, salt; 2 bay leaves

Ayelén 👩🏻‍🍳 @Ayi971

Argentina

On really cold days, there's nothing more comforting than a delicious, hot meal. 🍜😋 Today, I'll show you how to make a hearty bean stew, full of aromas, textures, and flavors to enjoy with your family ♡

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Ingredients

Serves 8-10.

18 ozdried navy beans (about 500 grams; not canned)
6 1/3 cupsvegetable broth (about 1.5 liters; see recipe on my profile)
1medium carrot
1/2red bell pepper
1/2green bell pepper
1large white onion
1garlic clove
1green onion
1medium ear of corn
1tomato
5medium potatoes
1/2butternut squash
2.6 lbsbeef (about 1.2 kg; any cut you like, I used top round)
4 tablespoonstomato paste
as needed, oil
as needed, oregano
as needed, paprika
as needed, black pepper
as needed, salt
2bay leaves

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Steps

1

First, soak the beans for about 8 hours (it's best to soak them overnight so you don't have to wait as long the next day. Soaking the beans in water will soften them and reduce cooking time). Once the beans are hydrated and have doubled in size, drain and set aside until ready to use.
2

Trim the fat from the beef and cut it into medium-sized cubes. In a skillet with a little oil, sear the beef cubes until browned on all sides. Remove from heat and set aside.
3

Finely chop the green onion, bell peppers, carrot, onion, tomato, and garlic. In a large pot, sauté the chopped vegetables and season with salt and pepper to taste. While still on the heat, add the seared beef and two cups of vegetable broth. Cook over low heat for 30 minutes, stirring occasionally to prevent sticking or burning.
4

Peel the potatoes and cut them into medium cubes. Set aside. Do the same with the butternut squash and set aside.
5

Check the flavor of the beef and vegetables. Once the flavor is right, add the remaining broth and tomato paste. Cut the corn off the cob and add the kernels, then add the soaked beans. Cook for 35 minutes, stirring occasionally.
6

Once the beans are cooked, add the diced potatoes and butternut squash. Cook for another 15 to 20 minutes. Remove from heat and your bean, beef, and potato stew is ready to serve! 🤗🍜👏😁😋