Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes generously with salt and pepper. Add the beef to the hot pot in a single layer (you may need to work in batches to avoid overcrowding) and sear until browned on all sides, about 2-3 minutes per side. Remove the browned beef to a plate and set aside.2 tablespoons olive oil, to taste salt and freshly ground black pepper, 1 pound beef stew meat, cut into 1-inch cubes
- Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Add the minced garlic, dried thyme, dried oregano, smoked paprika, and red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly.1 large yellow onion, chopped, 2 carrots, peeled and chopped, 2 stalks celery, chopped, 3 cloves garlic, minced, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Pour in about 1/2 cup of the beef broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits – this adds a ton of flavor. Return the seared beef to the pot. Add the remaining beef broth, the rinsed dried pinto beans (or drained canned beans if using), the undrained diced tomatoes, and the bay leaf.2 quarts beef broth (low sodium preferred), 2 cups dried pinto beans, rinsed and picked over (or 3 (15-ounce) cans pinto beans, drained and rinsed), 1 14.5-ounce can diced tomatoes, undrained, 1 bay leaf, 1 pound beef stew meat, cut into 1-inch cubes
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 to 2.5 hours, or until the beef is fork-tender and the beans are tender and have begun to break down, thickening the soup. If using dried beans, ensure they are fully cooked and tender; if not, continue simmering. Stir occasionally, adding more broth or water if the soup becomes too thick for your liking.2 quarts beef broth (low sodium preferred)
- Once the soup has reached your desired consistency and the meat and beans are tender, remove and discard the bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls.to taste salt and freshly ground black pepper, 1 bay leaf
- Garnish with fresh chopped parsley, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheddar cheese, if desired. Serve immediately and enjoy this hearty and delicious pinto bean soup recipe with beef and veggies!fresh parsley, chopped, for garnish (optional), sour cream or Greek yogurt, for topping (optional), shredded cheddar cheese, for topping (optional)
Notes
The flavors often deepen overnight. Great for make-ahead meals. Can be stored in the refrigerator for up to 4-5 days or frozen for up to 3 months.