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Bean stew with beef

Bean stew with beef is the perfect comfort food for fall. And for all other days when you’re hungry for a hearty stew. I always make a large portion straight away because it simply tastes better on the second day – when everything is well cooked and the spices have developed their full flavor.

Stew with green beans

When I stroll through the market in the fall and see the variety of seasonal vegetables, my heart always skips a beat and my eyes grow wide at the sight of fresh green beans. The only question I always have is: which beans should I use? Runner beans? Bush beans? French beans? Wax beans? Unfortunately, the agony of choice doesn’t make it easy for me. But this time I opted for runner beans because they are perfect for green bean stew with beef. They darken slightly when cooked, but no flavor is lost. I let the stew simmer slowly and only add the beans later so that they remain slightly crunchy. That’s how I like them best. There’s nothing worse than those super soft canned beans – simply disgusting. For me, green beans have to be fresh. And by that I mean: green and crunchy. They also taste great as a bean salad with artichokes.

Delicious comfort food for the fall

When it comes to hearty stews, goulash is a real classic. This bean stew with beef is very similar to a goulash. Onions, garlic and beef are sautéed and then slowly stewed with vegetable stock and tomatoes. When the spices and beans are added, it’s no longer so classic – but it’s Levantine. I sometimes don’t understand why so many people only season with salt and pepper. You can make so much more out of a simple stew with cumin and cinnamon. But well, not everyone was born with a spice bag on their belt like I was. I can only advise you to let off steam in the world of spices and their flavors.

Of course, the bean stew tastes even better with a certain side dish – that’s right, we’re talking about the fluffy buttered rice, of course. For me, it’s the best accompaniment because the butter enhances the flavor of the stew. Tüften also go well with it, as does buttered bulgur.

No matter which side dish you choose, this bean stew with beef will warm you up on cold days. Give this delicious and simple recipe a try!

Have fun cooking and enjoy your meal.

Recipe for bean stew with beef

Bohneneintopf mit Rindfleisch mit Butterreis in einem tiefen Teller serviert. Daneben liegt Besteck.
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 4 People
Calories 327


For the bean stew

  • 1 Onion
  • 3 Garlic cloves
  • 4 Tablespoon Olive oil
  • 500 g Beef goulash
  • 1 tablespoon Tomato paste
  • 250 ml Vegetable broth
  • 400 g peeled tomatoes
  • 500 g green beans
  • 1 teaspoon cinnamon
  • Salt, pepper

To serve


  • Peel and chop the onions and garlic.
  • Heat the oil in a pan and fry the onions for approx. 2 minutes until translucent.
  • Add the garlic and fry for approx. 1 minute.
  • Add the meat and sear on all sides for approx. 5 minutes.
  • Add the tomato purée and fry briefly.
  • Add the stock, peeled tomatoes and cinnamon and bring to the boil briefly.
  • Season with salt and pepper and simmer for approx. 40 minutes with the lid closed over a medium heat.
  • Meanwhile, prepare the butter rice according to the recipe.
  • Wash the beans, cut off the ends and add to the pot. Simmer for a further 40 minutes on a low heat. If the beans are too large, they can also be halved.
  • Pluck the coriander leaves from the stalks and serve the bean stew with buttered rice and coriander.


Recipe contains affiliate links.


Calories: 327kcal | Carbohydrates: 30g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 78mg | Sodium: 472mg | Potassium: 932mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1134IU | Vitamin C: 27mg | Calcium: 114mg | Iron: 5mg

Do you prefer your stews without meat? Fasolia white bean stew, chickpea stew or colorful vegetable stew is a tasty alternative.

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