Description

Ever craved a warm, satisfying dish that’s packed with flavor but doesn’t keep you tied to the kitchen? Beef and Beans is the perfect solution! This slow-cooker recipe combines tender beef, zesty spices, and hearty kidney beans in a rich tomato sauce, served over fluffy rice for a complete meal

Ingredients

To make Beef and Beans, you’ll need ingredients that create a savory, hearty dish with a kick of spice. Here’s what you need and why each one matters:

Boneless Round Steak (1½ pounds): A lean, affordable cut that becomes tender after slow cooking, perfect for shredding or slicing into strips.
Prepared Mustard (1 tbsp): Adds a tangy, sharp flavor that complements the beef and spices.
Chili Powder (1 tbsp): Brings a warm, smoky spice that gives the dish its bold character.
Salt (½ tsp): Enhances the flavors of the beef and sauce.
Pepper (¼ tsp): Adds a mild kick to balance the richness.
Garlic Clove (1, minced): Provides a subtle, aromatic depth to the sauce.
Diced Tomatoes (2 cans, 14½ oz each, undrained): Form the base of the sauce, adding tangy, juicy flavor and moisture.
Onion (1 medium, chopped): Adds savory sweetness as it cooks down, enhancing the sauce.
Beef Bouillon Granules (1 tsp): Boosts the beefy flavor, making the dish richer.
Kidney Beans (1 can, 16 oz, rinsed and drained): Add protein, fiber, and a hearty texture to the dish.
Hot Cooked Rice: A fluffy, neutral base that soaks up the flavorful sauce and completes the meal.

Substitutions and Variations

Beef: Swap round steak for chuck roast or stew meat for a richer flavor; cooking time remains similar. Ground beef can work but may cook faster.
Mustard: Use Dijon mustard for a smoother, spicier kick or yellow mustard for a milder taste.
Chili Powder: Reduce to 1 tsp for less heat, or add ¼ tsp cayenne for more spice.
Tomatoes: Use crushed tomatoes for a smoother sauce or fresh diced tomatoes (about 4 cups) for a fresher flavor.
Beans: Substitute kidney beans with black beans, pinto beans, or navy beans for different textures.
Rice: Swap rice for quinoa, cauliflower rice, or serve over mashed potatoes or tortillas for a twist.

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Instructions

Prepare the Beef:
- Cut 1½ pounds boneless round steak into thin strips, about ¼-inch thick and 2 inches long.
- Tip: Partially freeze the steak for 20–30 minutes for easier slicing, and trim any excess fat.
Season the Beef:
- In a medium bowl, combine 1 tbsp prepared mustard, 1 tbsp chili powder, ½ tsp salt, ¼ tsp pepper, and 1 minced garlic clove.
- Add the beef strips and toss to coat evenly with the seasoning mixture.
- Tip: Use your hands or tongs to ensure the beef is fully coated for maximum flavor.
Assemble in the Slow Cooker:
- Transfer the seasoned beef to a 3-quart slow cooker.
- Add 2 cans (14½ oz each) undrained diced tomatoes, 1 chopped medium onion, and 1 tsp beef bouillon granules.
- Stir gently to combine.
- Tip: Spread the ingredients evenly to ensure consistent cooking, but don’t overmix.
Cook the Beef:
- Cover and cook on low for 6–8 hours, until the beef is tender and easily pulls apart with a fork.
- Tip: Check at 6 hours to avoid overcooking; the beef should reach an internal temperature of 195–205°F for tenderness.
Add the Beans:
- Stir in 1 can (16 oz) rinsed and drained kidney beans.
- Cover and cook on low for an additional 30 minutes, until the beans are heated through.
- Tip: Rinse the beans well to remove excess sodium and prevent a mushy texture.
Serve:
- Spoon the beef and bean mixture over hot cooked rice, divided among plates or bowls.
- Tip: Fluff the rice with a fork before serving to keep it light, and serve immediately for the best texture.