Hearty Beef and Black Bean Stew with Tomatoes and Garlic

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 40 minutes

Quick Ingredients

• 2 1/2 lb beef chuck, cut into 1 1/2-inch chunks
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1 tsp mild chili powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 (28 oz) can crushed tomatoes
• 3 cups low-sodium beef broth
• 2 (15 oz) cans black beans, drained and rinsed
• 1 bay leaf
• 1 tbsp apple cider vinegar
• Optional: sour cream, chopped cilantro, cooked rice, warm bread

Do This

• 1. Heat oven to 325°F. Pat beef dry; toss with salt, pepper, and flour.
• 2. Sear beef in olive oil in a Dutch oven; transfer to a plate.
• 3. Sauté onion, then garlic; stir in tomato paste and spices.
• 4. Add tomatoes, broth, bay leaf, and beef (plus juices). Bring to a simmer.
• 5. Cover and slow-cook in the oven for 1 hour 45 minutes.
• 6. Stir in black beans; cover and cook 30 minutes more.
• 7. Finish with vinegar; adjust salt/pepper. Serve hot with desired toppings.

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Why You’ll Love This Recipe

• Comfort-food flavor: tender beef, creamy black beans, and a mellow tomato-rich broth.
• Mostly hands-off: the oven does the slow cooking while you do other things.
• Great for leftovers: it reheats beautifully and tastes even better the next day.
• Flexible serving options: spoon it over rice, dunk bread into it, or eat it as-is.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, optional cilantro (for serving)
• Dairy: optional sour cream (for serving)
• Pantry: olive oil, all-purpose flour, tomato paste, 1 (28 oz) can crushed tomatoes, 2 (15 oz) cans black beans, low-sodium beef broth, kosher salt, black pepper, ground cumin, mild chili powder, dried oregano, smoked paprika, 1 bay leaf, apple cider vinegar

Full Ingredients

For the beef and black bean stew

• Beef chuck: 2 1/2 lb, cut into 1 1/2-inch chunks
• Kosher salt: 1 1/2 tsp, plus more to taste
• Black pepper: 1/2 tsp
• All-purpose flour: 2 tbsp
• Olive oil: 2 tbsp
• Yellow onion: 1 large, diced (about 2 cups)
• Garlic: 4 cloves, minced
• Tomato paste: 2 tbsp
• Ground cumin: 1 1/2 tsp
• Mild chili powder: 1 tsp
• Dried oregano: 1 tsp
• Smoked paprika: 1/2 tsp
• Crushed tomatoes: 1 (28 oz) can
• Low-sodium beef broth: 3 cups
• Black beans: 2 (15 oz) cans, drained and rinsed
• Bay leaf: 1
• Apple cider vinegar: 1 tbsp (added at the end to brighten the stew)

Optional toppings and serving ideas

• Sour cream: 1/2 cup, for topping
• Chopped cilantro: 1/4 cup, for topping
• Cooked white rice or brown rice: for serving
• Warm crusty bread: for dipping

Step-by-Step Instructions

Step 1: Preheat and prep the beef

Place a rack in the lower-middle of the oven and preheat to 325°F.

Pat the beef very dry with paper towels (this helps it brown instead of steaming). In a bowl, toss the beef with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 2 tbsp flour until lightly coated.

Step 2: Sear the beef for deep flavor

Heat a large, heavy Dutch oven (6 to 7 quarts) over medium-high heat. Add 2 tbsp olive oil. When the oil shimmers, sear the beef in a single layer (work in 2 batches so the pan stays hot).

Sear each batch for about 8 to 10 minutes total, turning occasionally, until well browned on most sides. Transfer browned beef to a plate. If the bottom of the pot looks very dark (not just browned), lower the heat slightly for the next step.

Step 3: Sauté the onion and garlic

Reduce heat to medium. Add the diced onion and cook for 6 to 8 minutes, scraping up browned bits as the onion releases moisture, until softened and lightly golden.

Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant.

Step 4: Bloom the spices and tomato paste

Add 2 tbsp tomato paste, 1 1/2 tsp cumin, 1 tsp mild chili powder, 1 tsp oregano, and 1/2 tsp smoked paprika. Stir for 1 minute.

This quick cook wakes up the spices and caramelizes the tomato paste slightly, giving the stew a richer, rounder flavor without making it spicy.

Step 5: Build the stew and bring it to a simmer

Pour in the crushed tomatoes (28 oz) and 3 cups beef broth, stirring well to dissolve everything into a smooth, brick-red base.

Add the seared beef (and any juices on the plate) back to the pot. Tuck in 1 bay leaf. Bring to a gentle simmer over medium heat, about 5 to 7 minutes.

Step 6: Slow-cook in the oven until the beef is tender

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Cook for 1 hour 45 minutes at 325°F, or until the beef is becoming tender (a fork should slide in with less resistance, but the meat may not be fully buttery yet).

Carefully remove the pot from the oven and place it on the stovetop (use sturdy oven mitts; the lid and handles are very hot).

Step 7: Add the black beans, finish, and serve

Stir in the 2 cans drained and rinsed black beans. Cover again and return to the oven for 30 minutes, until the beef is very tender and the beans are hot and well integrated.

Remove from the oven, uncover, and stir in 1 tbsp apple cider vinegar. Taste and adjust seasoning with more salt and pepper as needed. If you want a thicker stew, simmer uncovered on the stovetop over medium heat for 5 to 10 minutes, stirring occasionally.

Serve hot in bowls. Top with sour cream and cilantro if you like, and consider serving with rice or warm bread to soak up the sauce.

Pro Tips

• Dry the beef well before searing: moisture is the enemy of browning. A good sear adds major flavor to a mild stew.
• Don’t crowd the pot: sear in batches so the beef browns instead of steaming.
• Add beans near the end: canned black beans can break down if cooked too long; adding them later keeps the texture hearty.
• Balance at the finish: that 1 tablespoon of vinegar perks everything up without making it taste vinegary.
• Thicken to your preference: simmer uncovered on the stovetop after baking if you like a spoon-coating, chili-like consistency.

Variations

• Slow cooker version: Sear beef and sauté onion/garlic/spices/tomato paste as written, then transfer to a slow cooker with tomatoes, broth, and bay leaf. Cook on Low for 7 to 8 hours or on High for 4 to 5 hours. Stir in beans for the last 30 minutes. Finish with vinegar.
• Veggie boost: Add 2 medium carrots (diced) and 2 celery ribs (diced) with the onion for a more classic stew feel.
• Slightly smoky (still mild): Increase smoked paprika to 1 tsp and add 1 tsp Worcestershire sauce with the broth.

Storage & Make-Ahead

Let the stew cool to room temperature for about 30 minutes, then refrigerate in airtight containers. It keeps well for up to 4 days. Reheat gently on the stovetop over medium-low heat until simmering hot (at least 165°F), adding a splash of broth if it has thickened.

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. This stew is an excellent make-ahead meal; the flavor deepens after a night in the fridge.

Nutrition (per serving)

Approximate (based on 6 servings): 520 calories, 45 g protein, 28 g carbohydrates, 10 g fiber, 24 g fat, 780 mg sodium.