I had this stew at a friend’s party and practically begged her for the recipe. Don’t tell anyone, but it’s better than my mom’s version. It’s super easy and so delicious that I make it for every party now.
This isn’t your typical bean stew. The green chiles give it this amazing flavor that’s warm but not too spicy, and the beef gets so tender it falls apart with a fork. Plus, it’s one of those dump-everything-in-the-slow-cooker recipes that makes your house smell incredible all day.
My family goes absolutely crazy for this stew. Even my picky teenager asks for seconds, which honestly never happens with anything that has vegetables in it.
Why You’ll Love This Recipe
It’s practically foolproof. You brown some meat, throw everything in the slow cooker, and walk away. Eight hours later, you’ve got this rich, hearty stew that feeds a crowd and makes everyone think you spent all day cooking.
The pinto beans get so creamy and perfect, nothing like those mushy canned beans. And that beef? It’s the kind of tender that makes everyone ask what your secret is. There’s no secret, just good ingredients and time.
Perfect for busy days when you want something homemade but don’t have time to babysit dinner. I love being able to start this in the morning and come home to the most amazing smells.
This recipe makes plenty, so it’s great for meal prep too. We usually eat it fresh one night, then I freeze half for those crazy weeknights when nobody wants to cook.
Recipe Tips for Success
Plan ahead and soak the beans overnight. I know it’s one more thing to remember, but dried beans are so much better than canned for this recipe. They hold their shape beautifully and soak up all those wonderful flavors without getting mushy.
Brown the meat properly. Don’t rush this step or crowd the pan. That golden crust is where tons of flavor comes from, and it’s what makes the difference between good stew and great stew.
Use the same pan for the onions and garlic after browning the meat. All those browned bits will add extra richness to your stew. Don’t waste that flavor by using a clean pan.
Taste and adjust at the end. Every brand of broth and chiles is different, so season to your family’s taste. Start with less salt since you can always add more.
If your stew seems too thick, add a little more broth. If it’s too thin, take the lid off for the last 30 minutes of cooking to let some liquid evaporate.
What You’ll Need
1 lb dried pinto beans, rinsed and soaked overnight 1 lb beef stew meat, cubed 1 cup green chiles, chopped 1 large onion, diced 4 cloves garlic, minced 4 cups beef broth 1 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon smoked paprika Salt and pepper to taste 2 tablespoons olive oil Fresh cilantro for garnish
Most of these ingredients are things I usually have on hand, which makes this perfect for those nights when I realize I forgot to plan dinner.
Step by Step Instructions
1. Prep the night before
Rinse your pinto beans and cover them with plenty of water to soak overnight. I usually do this right after dinner so I don’t forget.
2. Brown the meat
Heat olive oil in a large skillet over medium-high heat. Brown the beef stew meat on all sides, then transfer to your slow cooker. This takes about 6-8 minutes total.
3. Sauté the vegetables
In the same skillet, add the diced onion and garlic. Cook for 2-3 minutes until they start to soften and smell amazing. Don’t skip this step.
4. Add everything to the slow cooker
Drain the beans and add them to the slow cooker along with the sautéed onion and garlic, green chiles, beef broth, and all the spices. Stir everything together well.
5. Cook and forget
Cover and cook on low for 7-8 hours, or on high for 4-5 hours. You’ll know it’s ready when the beans are tender and the beef shreds easily with a fork.
6. Season and serve
Taste and add salt and pepper as needed. The flavors should be rich and well-balanced. Serve hot with fresh cilantro on top.
Variations to Try
Once you master the basic recipe, there are so many ways to make it your own.
Want more heat? Add some diced jalapeños with the onions, or throw in a pinch of cayenne pepper.
Different meat? This works beautifully with pork shoulder cut into chunks. The cooking time stays the same.
Extra vegetables? Diced bell peppers, corn kernels, or even some chopped carrots are delicious additions. Add them with the other vegetables.
Try different chiles if you can find them. Poblanos, Anaheim, or New Mexico chiles all bring their own unique flavors to the party.
For a smoky twist, add a chipotle pepper in adobo sauce. Just one will give you that deep, smoky flavor without too much heat.
Serving Suggestions
This stew is hearty enough to stand on its own, but we love it with warm cornbread or flour tortillas on the side. There’s nothing better than sopping up all that delicious broth.
Try it over rice if you want to stretch it further, or serve it with baked potatoes for an extra filling meal.
My favorite toppings are shredded cheese, a dollop of sour cream, and sliced avocado. The creamy additions balance out the spice perfectly.
For company, I like to set out bowls of different toppings and let everyone customize their own bowl. It makes dinner feel special without any extra work.
Storage and Freezing
Leftovers keep in the fridge for up to 4 days and taste even better the next day after all the flavors have had time to meld together.
You can freeze portions for up to 3 months. I like to freeze it in family-sized containers so we can pull out exactly what we need. Just thaw overnight in the fridge and reheat gently on the stove.
This reheats beautifully in the microwave too, though you might need to add a splash of broth if it gets too thick.
Make Substitutions
Can I use canned beans instead?
You can, but the texture won’t be nearly as good. If you must, use about 3 cans of pinto beans, drained and rinsed, and add them during the last hour of cooking so they don’t fall apart.
What if I can’t find green chiles?
Check the frozen section or canned goods aisle. Hatch green chiles are the best, but any mild green chiles will work fine. Even diced mild jalapeños work in a pinch.
Can I make this dairy-free?
This recipe is naturally dairy-free. Just skip the cheese and sour cream toppings, or use dairy-free alternatives.
What about gluten-free?
The stew itself is gluten-free. Just make sure your beef broth doesn’t contain gluten, and serve with corn tortillas instead of flour ones.
Frequently Asked Questions
Is this too spicy for kids?
Not at all. Green chiles are pretty mild and just add warmth, not heat. My grandkids love this recipe, and they’re pretty sensitive to spicy food.
Can I make this on the stovetop?
Yes, but plan on 2-3 hours of gentle simmering to get the meat tender. Keep an eye on it so the beans don’t stick to the bottom of the pot.
How do I know when it’s done?
The beans should be completely tender, and the beef should shred easily with a fork. If the beans are still hard, keep cooking.
Can I double this recipe?
Absolutely. Just use a larger slow cooker or make it in two separate batches. The cooking time stays the same.
Prep Time: 15 minutes | Cooking Time: 7-8 hours | Total Time: 8 hours 15 minutes | Servings: 6 | Calories: 380 per serving
Can you make it with ground beef it’s a little more budget friendly?