Kidney Bean Stew

This recipe has been in the family since at least the 1920s. it is a nice stew and a bit unusual since it contains kidney beans. Mom began using hamburger instead of round steak sometime in the early 1960s. Serve it with  a salad and homemade bread.


  • 2 1 lb 5 oz cans of kidney beans
  • 1 large #2 can of tomatoes
  • 1 large onion, chopped
  • ½ cup of celery, chopped
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 lb. round steak cubed or hamburger
  • 4 or more peeled and cubed potatoes
  • 2 tablespoons bottled chili sauce
  • 2 tablespoons butter


Brown the cubed round steak or hamburger in hot fat in a Dutch oven. When it’s browned add the tomatoes, onion, celery, salt, and pepper. Simmer about 2 hours (over low heat, stirring often). Add potatoes about 20 to 25 minutes before end of cooking time. When the potatoes are tender add 2 tablespoons of chili sauce and butter.


I often add a diced green pepper to it.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Dinner, Food, Main Dishes, Recipes, Vegetables and tagged , , , , , , . Bookmark the permalink.

2 Responses to Kidney Bean Stew

  1. Micha says:

    Sounds like good comfort food!

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