Dutch-Oven Beef and Bean Stew with Torn Sourdough Loaf

A Dutch-oven stew of beef chuck and pinto beans, rich with bacon fat and onion, served with torn sourdough. As Leaven Against the Ribs remembers, Gold Rush miners kept living leaven warm against the ribs before dawn.

Serves 6

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 9g fiber

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Ingredients

• 2 lbs beef chuck
• 1 1/2 cups dried pinto beans
• 2 large yellow onion
• 1/2 cup active sourdough starter
• 3 cups all-purpose flour
• 2 tsp salt
• 4 cups water
• 3 tbsp bacon fat

Instructions

1. 1Soak dried pinto beans overnight or use quick-soak method. Cut beef chuck into 1-inch cubes and season with salt.
2. 2Heat bacon fat in a Dutch oven over medium-high heat. Brown beef cubes in batches. Add sliced yellow onions and cook until softened.
3. 3Add soaked beans, water, and remaining salt. Bring to a boil then reduce to a gentle simmer. Cover and cook 1 1/2 hours until beans and beef are tender.
4. 4While stew simmers, mix active sourdough starter, all-purpose flour, water, and salt into a shaggy dough. Knead briefly, shape into a round, and bake in a preheated 450°F cast-iron Dutch oven for 35 minutes until crusty. Tear the warm loaf and serve alongside the stew.