Introduction: Craving a Hearty, Savory Beef Dish?
Want a comforting meal that’s rich in flavor and perfect for a cozy dinner? Beef and Beans is the ideal recipe! This slow-cooker dish combines tender strips of round steak with a zesty blend of spices, juicy tomatoes, and hearty kidney beans, all served over fluffy rice. Great for family meals, meal prep, or casual gatherings, this dish is easy to prepare and packs a satisfying punch. Ready to create a delicious, protein-packed meal with minimal effort? Let’s dive into this tasty recipe!
Overview: Why Beef and Beans is Special
Beef and Beans is a wholesome, flavorful dish that brings together bold spices and tender beef in a convenient slow-cooker format. The spice-coated beef and beans make it stand out. Here’s why it’s so special:
- Time Requirement: About 15 minutes prep, 6-8 hours cooking on Low, plus 30 minutes for beans, for a total of about 6.5-8.5 hours (mostly hands-off).
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a low-effort, high-flavor meal.
- Why It’s Unique: The slow cooker transforms tough round steak into melt-in-your-mouth strips, while mustard, chili powder, and garlic create a bold, savory coating. Tomatoes and onions add depth, kidney beans bring heartiness, and beef bouillon enhances the umami. Served over rice, this dish is a complete, satisfying meal that’s perfect for any occasion.
This recipe is hearty, versatile, and perfect for beef lovers or fans of Tex-Mex-inspired flavors. Let’s get cooking!
Essential Ingredients
This recipe serves 6-8 and uses simple ingredients for a robust, flavorful dish. Here’s what you’ll need for the original (1x) recipe:
- For the Beef and Sauce:
- 1-1/2 pounds boneless round steak
- 1 tablespoon prepared mustard
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 medium onion, chopped
- 1 teaspoon beef bouillon granules
- For the Beans and Serving:
- 1 can (16 ounces) kidney beans, rinsed and drained
- Hot cooked rice
Why These Ingredients Matter
- Round Steak: A lean, affordable cut that becomes tender after slow cooking.
- Mustard: Adds a tangy, sharp flavor to the spice rub.
- Chili Powder: Brings warm, smoky heat to the dish.
- Salt and Pepper: Enhance and balance the flavors.
- Garlic: Provides aromatic, savory depth.
- Diced Tomatoes: Create a juicy, tangy sauce base.
- Onion: Adds sweet, savory flavor and texture.
- Beef Bouillon: Boosts the beefy, umami taste.
- Kidney Beans: Add protein, fiber, and a hearty texture.
- Rice: A neutral, fluffy base that soaks up the flavorful sauce.
Substitutions and Variations
- Round Steak: Swap with chuck roast, stew meat, or flank steak (cut into strips).
- Mustard: Use Dijon mustard or 1 teaspoon dry mustard powder.
- Chili Powder: Reduce to 1 teaspoon for less heat, or add 1/4 teaspoon cayenne for more spice.
- Garlic: Substitute with 1/4 teaspoon garlic powder.
- Tomatoes: Use crushed tomatoes or fresh diced tomatoes (3 cups).
- Onion: Swap with 1/2 cup green onions or 1 teaspoon onion powder.
- Bouillon: Replace with 1 cup beef broth (reduce tomatoes by 1/2 cup to balance liquid).
- Kidney Beans: Use black beans, pinto beans, or great northern beans.
- Rice: Serve with quinoa, cauliflower rice, or tortillas for a taco-style twist.
- Gluten-Free: Ensure bouillon and mustard are gluten-free; the recipe is naturally gluten-free otherwise.
- Lower Sodium: Use low-sodium tomatoes, beans, and bouillon; reduce salt to 1/4 teaspoon.
Step-by-Step Instructions
Making Beef and Beans is straightforward, with the slow cooker doing most of the work after a quick prep. Follow these steps for a perfect meal every time!
Step 1: Prep Your Ingredients
- Cut 1-1/2 pounds boneless round steak into thin strips (about 1/4-inch thick).
- Measure 1 tablespoon prepared mustard, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Mince 1 garlic clove.
- Open 2 cans (14-1/2 ounces each) diced tomatoes (undrained).
- Chop 1 medium onion.
- Measure 1 teaspoon beef bouillon granules.
- Rinse and drain 1 can (16 ounces) kidney beans.
- Cook rice according to package directions closer to serving time.
Tip: Cutting steak thinly ensures quicker tenderizing and easier eating.
Step 2: Season the Beef
- Mix Spices: In a large bowl, combine mustard, chili powder, salt, pepper, and minced garlic.
- Coat Beef: Add steak strips to the bowl and toss to coat evenly with the spice mixture.
Tip: Use your hands or a spoon to ensure all strips are well-coated for maximum flavor.
Step 3: Assemble in Slow Cooker
- Add Beef: Transfer the seasoned steak strips to a 3-quart slow cooker.
- Add Sauce Ingredients: Pour in diced tomatoes (with juice), chopped onion, and beef bouillon granules. Stir gently to combine.
Tip: No need to brown the beef; the slow cooker and spices create plenty of flavor.
Step 4: Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until the beef is tender and easily pulls apart with a fork (internal temperature of at least 165°F/74°C for safety).
Tip: Check at 6 hours; thinner strips or hotter slow cookers may cook faster.
Step 5: Add Beans
- Stir in Beans: Add rinsed and drained kidney beans to the slow cooker. Stir gently to combine.
- Cook More: Cover and cook on Low for an additional 30 minutes, until the beans are heated through.
Tip: Adding beans late keeps their texture firm and prevents mushiness.
Step 6: Serve
- Plate Rice: Spoon hot cooked rice onto plates or bowls.
- Add Beef and Beans: Spoon the beef and bean mixture over the rice, including plenty of sauce.
- Serve: Serve hot, with extra sauce if desired.
Tip: Stir the mixture before serving to ensure even distribution of beef, beans, and sauce.
Assembly: Building the Perfect Beef and Beans
Assembling Beef and Beans is all about creating a hearty, flavorful dish with tender beef and a saucy bean topping. Here’s how to put it together:
- Prep Beef: Slice steak thinly and coat with a bold spice mix.
- Add Sauce: Combine beef with tomatoes, onion, and bouillon for a rich base.
- Slow Cook: Let the beef become tender and absorb flavors.
- Add Beans: Stir in kidney beans for heartiness.
- Serve Over Rice: Plate with rice for a complete, satisfying meal.
Presentation Tips:
- Serve in deep bowls to capture the saucy beef and beans over rice.
- Garnish with chopped parsley, green onions, or a sprinkle of chili powder for color.
- Pair with cornbread, a green salad, or roasted veggies for a balanced meal.
- Use colorful or white bowls to highlight the dish’s rich, tomatoey appearance.
Serving Suggestions
Beef and Beans is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- For Family Dinner: Serve over white rice with a side of steamed broccoli or coleslaw.
- For Meal Prep: Portion beef, beans, and rice into containers for easy, protein-packed lunches.
- For Parties: Set up a buffet with rice, beef and beans, and toppings like sour cream or shredded cheese.
- As Tacos: Spoon into soft tortillas with lettuce and salsa for a Tex-Mex twist.
- With Drinks: Pair with iced tea, a light beer, or a fruity red wine like Zinfandel.
Storage and Make-Ahead Tips
Beef and Beans is great for leftovers or meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store beef and beans (without rice) in an airtight container in the fridge for up to 4 days. Store rice separately.
- Reheating: Reheat beef and beans in a saucepan over medium heat with a splash of broth, about 5-7 minutes, or microwave for 1-2 minutes, stirring halfway. Reheat rice separately.
- Make-Ahead Tips:
- Beef: Slice and season beef up to 1 day ahead; refrigerate in an airtight container.
- Ingredients: Chop onion and mince garlic up to 1 day ahead; store in the fridge.
- Freezing: Freeze cooked beef and beans (without rice) for up to 3 months. Thaw in the fridge, reheat with a splash of broth, and serve with fresh rice.
Tip: The flavors deepen after a day, making leftovers even tastier.
Recipe Variations
Beef and Beans is versatile and easy to customize. Here are some fun twists to try:
- Spicy Version: Add 1/2 teaspoon red pepper flakes or 1 tablespoon diced jalapeños to the tomatoes.
- Veggie Boost: Stir in 1 cup diced bell peppers or carrots with the onions.
- Gluten-Free: Ensure bouillon and mustard are gluten-free; the recipe is naturally gluten-free otherwise.
- Lower Fat: Trim visible fat from steak and use low-sodium bouillon.
- Bean Swap: Use black beans or pinto beans for a different flavor.
- Creamy Twist: Stir in 1/4 cup sour cream or cream cheese before serving.
- Stovetop Option: Cook seasoned beef and sauce in a covered pot over low heat for 1.5-2 hours, add beans, and simmer 15 minutes more.
Tip: Keep the chili powder and tomatoes for the signature bold flavor.
Conclusion: Savor Your Beef and Beans!
You’ve just made Beef and Beans—a hearty, flavorful, and comforting dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to favorite. Whether you serve it over rice or transform it into tacos, it’s sure to satisfy. Grab a bowl, spoon on the saucy beef and beans, and enjoy the savory vibes. What’s your favorite way to enjoy this dish? Share your ideas in the comments, and happy cooking!
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Beef and Beans
Description
Want a comforting meal that’s rich in flavor and perfect for a cozy dinner? Beef and Beans is the ideal recipe! This slow-cooker dish combines tender strips of round steak with a zesty blend of spices, juicy tomatoes, and hearty kidney beans, all served over fluffy rice
Ingredients
This recipe serves 6-8 and uses simple ingredients for a robust, flavorful dish. Here’s what you’ll need for the original (1x) recipe:
- For the Beef and Sauce:
- 1–1/2 pounds boneless round steak
- 1 tablespoon prepared mustard
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 medium onion, chopped
- 1 teaspoon beef bouillon granules
- For the Beans and Serving:
- 1 can (16 ounces) kidney beans, rinsed and drained
- Hot cooked rice
Why These Ingredients Matter
- Round Steak: A lean, affordable cut that becomes tender after slow cooking.
- Mustard: Adds a tangy, sharp flavor to the spice rub.
- Chili Powder: Brings warm, smoky heat to the dish.
- Salt and Pepper: Enhance and balance the flavors.
- Garlic: Provides aromatic, savory depth.
- Diced Tomatoes: Create a juicy, tangy sauce base.
- Onion: Adds sweet, savory flavor and texture.
- Beef Bouillon: Boosts the beefy, umami taste.
- Kidney Beans: Add protein, fiber, and a hearty texture.
- Rice: A neutral, fluffy base that soaks up the flavorful sauce.
Substitutions and Variations
- Round Steak: Swap with chuck roast, stew meat, or flank steak (cut into strips).
- Mustard: Use Dijon mustard or 1 teaspoon dry mustard powder.
- Chili Powder: Reduce to 1 teaspoon for less heat, or add 1/4 teaspoon cayenne for more spice.
- Garlic: Substitute with 1/4 teaspoon garlic powder.
- Tomatoes: Use crushed tomatoes or fresh diced tomatoes (3 cups).
- Onion: Swap with 1/2 cup green onions or 1 teaspoon onion powder.
- Bouillon: Replace with 1 cup beef broth (reduce tomatoes by 1/2 cup to balance liquid).
- Kidney Beans: Use black beans, pinto beans, or great northern beans.
- Rice: Serve with quinoa, cauliflower rice, or tortillas for a taco-style twist.
- Gluten-Free: Ensure bouillon and mustard are gluten-free; the recipe is naturally gluten-free otherwise.
- Lower Sodium: Use low-sodium tomatoes, beans, and bouillon; reduce salt to 1/4 teaspoon
Instructions
Step 1: Prep Your Ingredients
- Cut 1-1/2 pounds boneless round steak into thin strips (about 1/4-inch thick).
- Measure 1 tablespoon prepared mustard, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Mince 1 garlic clove.
- Open 2 cans (14-1/2 ounces each) diced tomatoes (undrained).
- Chop 1 medium onion.
- Measure 1 teaspoon beef bouillon granules.
- Rinse and drain 1 can (16 ounces) kidney beans.
- Cook rice according to package directions closer to serving time.
Tip: Cutting steak thinly ensures quicker tenderizing and easier eating.
Step 2: Season the Beef
- Mix Spices: In a large bowl, combine mustard, chili powder, salt, pepper, and minced garlic.
- Coat Beef: Add steak strips to the bowl and toss to coat evenly with the spice mixture.
Tip: Use your hands or a spoon to ensure all strips are well-coated for maximum flavor.
Step 3: Assemble in Slow Cooker
- Add Beef: Transfer the seasoned steak strips to a 3-quart slow cooker.
- Add Sauce Ingredients: Pour in diced tomatoes (with juice), chopped onion, and beef bouillon granules. Stir gently to combine.
Tip: No need to brown the beef; the slow cooker and spices create plenty of flavor.
Step 4: Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until the beef is tender and easily pulls apart with a fork (internal temperature of at least 165°F/74°C for safety).
Tip: Check at 6 hours; thinner strips or hotter slow cookers may cook faster.
Step 5: Add Beans
- Stir in Beans: Add rinsed and drained kidney beans to the slow cooker. Stir gently to combine.
- Cook More: Cover and cook on Low for an additional 30 minutes, until the beans are heated through.
Tip: Adding beans late keeps their texture firm and prevents mushiness.
Step 6: Serve
- Plate Rice: Spoon hot cooked rice onto plates or bowls.
- Add Beef and Beans: Spoon the beef and bean mixture over the rice, including plenty of sauce.
- Serve: Serve hot, with extra sauce if desired.
Tip: Stir the mixture before serving to ensure even distribution of beef, beans, and sauce.
FAQs
Q: Is Beef and Beans healthy?
A: Beef and beans provide protein and fiber, but bouillon and tomatoes may add sodium. Use low-sodium tomatoes and bouillon, trim beef fat, or pair with a veggie side for a healthier option.
Q: Can I use frozen beef?
A: Thaw beef completely in the fridge (24-48 hours) before cooking to ensure even cooking and safety. Frozen beef in a slow cooker can stay in the danger zone too long.
Q: Can I cook this on High?
A: Low is best for tender beef, but you can cook on High for 3-4 hours, checking for tenderness. Add beans for the last 15 minutes. High may slightly toughen the meat.
Q: Why is my beef tough?
A: Undercooking or thick strips can cause this. Slice beef thinly and cook until fork-tender, up to 8 hours if needed.
Q: Can I make this without a slow cooker?
A: Yes! Cook seasoned beef and sauce in a covered pot over low heat for 1.5-2 hours, add beans, and simmer 15 minutes more. Serve over rice.
Q: Can I freeze Beef and Beans?
A: Yes! Freeze cooked beef and beans (without rice) for up to 3 months. Thaw in the fridge, reheat with a splash of broth, and serve with fresh rice.