Description

Ever wondered how to turn a few simple ingredients into a meal that’s so hearty and flavorful it feels like a warm blanket on a chilly day? Beef and Beans is the answer! This slow-cooker recipe combines tender beef, zesty spices, and creamy kidney beans into a comforting dish that’s perfect for family dinners or meal prep. With a rich tomato base and a hint of spice, it’s a crowd-pleaser that’s easy to make

Ingredients

Beef and Beans uses simple, pantry-friendly ingredients to create a rich, satisfying dish. Here’s what you’ll need and why each one matters:

Boneless Round Steak (1-1/2 pounds): This lean cut becomes super tender after slow cooking, adding hearty protein to the dish.
Prepared Mustard (1 tablespoon): Adds a tangy, sharp flavor that balances the richness of the beef.
Chili Powder (1 tablespoon): Brings a warm, smoky spice that gives the dish its bold character.
Salt (1/2 teaspoon): Enhances all the flavors and seasons the beef.
Pepper (1/4 teaspoon): Adds a mild kick to complement the chili powder.
Garlic Clove (1, minced): Provides a savory, aromatic depth to the dish.
Diced Tomatoes (2 cans, 14-1/2 ounces each, undrained): Creates a juicy, flavorful base with a bright, tangy taste.
Onion (1 medium, chopped): Adds sweetness and texture as it softens during cooking.
Beef Bouillon Granules (1 teaspoon): Boosts the beefy flavor, making the dish extra savory.
Kidney Beans (1 can, 16 ounces, rinsed and drained): Adds creamy texture and extra protein, making the dish more filling.
Hot Cooked Rice: The perfect base to soak up the rich sauce and complete the meal.

Substitutions and Variations

Beef: Swap round steak for chuck roast, stew meat, or ground beef for a different texture. Adjust cooking time if using ground beef (4-6 hours).
Mustard: Use Dijon mustard for a bolder flavor or yellow mustard for a milder taste.
Tomatoes: Try fire-roasted diced tomatoes for a smoky twist or fresh diced tomatoes for a lighter flavor.
Beans: Substitute kidney beans with black beans, pinto beans, or navy beans.
Bouillon: Use beef broth (1/2 cup) instead of granules, reducing the tomato liquid slightly to avoid a runny sauce.
Rice: Serve over quinoa, cauliflower rice, or mashed potatoes for a low-carb or gluten-free option.

Pro Tip: Choose fresh, lean beef for the best texture, and rinse the kidney beans well to remove excess sodium.

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Instructions

Prep the Beef:
- Cut 1-1/2 pounds boneless round steak into thin strips (about 1/4-inch wide).
- Tip: Partially freeze the beef for 20 minutes to make slicing easier.
Season the Beef:
- In a large bowl, mix 1 tablespoon prepared mustard, 1 tablespoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 minced garlic clove.
- Add the beef strips and toss to coat evenly.
- Tip: Use your hands or a spoon to make sure every piece is covered with the seasoning mix.
Load the Slow Cooker:
- Place the seasoned beef in a 3-quart slow cooker.
- Add 2 cans of undrained diced tomatoes, 1 chopped medium onion, and 1 teaspoon beef bouillon granules.
- Tip: Spread the ingredients evenly to ensure consistent cooking.
Cook:
- Cover and cook on low for 6-8 hours, until the beef is tender and the flavors have melded.
- Tip: Check at 6 hours; if the beef isn’t tender, continue cooking for up to 8 hours.
Add Beans:
- Stir in 1 can of rinsed and drained kidney beans. Cook for an additional 30 minutes on low to heat through.
- Tip: Stir gently to avoid breaking the beans.
Check and Serve:
- Taste the dish and adjust seasoning with extra salt or chili powder if needed. If the sauce is too thin, cook uncovered for 15 minutes to thicken.
- Serve over hot cooked rice.
- Tip: Fluff the rice with a fork before serving to keep it light and fluffy.

Cooking Technique Tips:

Slice Thinly: Thin beef strips cook faster and absorb more flavor.
Low and Slow: Cooking on low ensures the beef becomes tender without drying out.
Don’t Skip the Beans: Adding beans at the end keeps their texture firm and prevents them from getting mushy.