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.