Ground Beef and Bean Stew

by Katie on March 12, 2012

I don’t know about you, but I’m in full spring spirit. My favorite flowers, my lovely tulips, have started to come up. The Easter decorations out.  I’ve started spring cleaning.  A full and fluffy spring wreath is adorning my front door. I’ve even packed away my sweaters and boots.

Surely you get the point and I don’t need to go on expressing my happiness about how spring has sprung!!!


But, there is one thing I can’t give up quite yet, and that’s my soup! I LOVE it!! Soup is more of a year round staple than a fall/winter thing here in the cutting back household. This recipe is more stew-ish than soup-ish, but I guess you already knew that from the title.   Believe it or not, this was the first time I have made a stew of any kind.  I adapted it a little from Kalyn’s Kitchenmy go to site for healthy recipes – and we really enjoyed it!

Ground Beef and Bean Stew

Yield: 6 servings


  • 2 T + 1 tsp. olive oil
  • 2 lbs. ground beef
  • salt and fresh ground black pepper to taste, to season ground turkey
  • 1 large onion, diced in 1/2 inch pieces
  • 1 T minced garlic
  • 2 tsp. ground cumin
  • 3 cups cooked pinto beans
  • 2 cans (4 oz.) diced green chiles
  • 3 cups chicken stock
  • 1 can (16 oz.) refried pinto beans
  • 1/4 cup water
  • 1/4 cup chopped cilantro (or more)
  • sliced lime wedges, for serving


  1. Heat the 2 T. olive oil in a heavy pan with sides. Add beef, season with salt and pepper, and cook until browned. Drain grease.
  2. When the beef is browned, push it over to one side and add the remaining 1 teaspoon of oil. Add onion and cook about 5 minutes until the onion is translucent. Add the garlic and cumin and cook for 3 more minutes, stirring a few times.
  3. Add the beans, chiles, and chicken stock. Stir to combine and let the mixture simmer for about 30 minutes.
  4. Combine 1 can refried pinto beans with 1/4 cups water to thin the beans. Stir into the soup. Simmer about 25 minutes more.
  5. When the stew is as thick as you would like, stir in the cilantro and simmer 5 minutes more. Serve hot with lime wedges to squeeze into the stew.

Slightly Adapted From: Kalyn’s Kitchen

{ 4 comments… read them below or add one }

Misty March 13, 2012 at 8:56 pm

This is going on my must make list and will be made SOON! It sounds so yummy :) I thought about buying all the ingredients at Kroger today but didn’t. Maybe next shopping trip. :)


Katie March 13, 2012 at 9:27 pm

I hope you guys enjoy it :)


Tiffanee March 13, 2012 at 11:56 pm

This looks so delish!! It would be perfect for a cold night like tonight. Gonna make it soon.


Katie March 14, 2012 at 4:23 pm

TIffanee, isn’t soup the best on a cold night? We love it!


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