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Herbed Beef Stew with White Beans and Thyme
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Blender
  • Wooden spoon

Ingredients
  

  • 1 pound beef stew meat, cut into cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef and set it aside.
  • Add the onion, carrots, and garlic to the same pot. Cook for 5 minutes until the onion softens.
  • Return the beef to the pot. Pour in the beef broth and stir in the rosemary. Bring to a simmer, then cover and cook for 45 minutes.
  • Stir in one can of white beans and the thyme leaves. Continue simmering uncovered for 15 minutes.
  • Place the second can of white beans in a blender with 1 cup of the hot broth from the pot. Blend until smooth, then stir the mixture back into the stew.
  • Season with salt and black pepper. Simmer for 5 more minutes before serving.

Notes

Mashing some of the beans directly in the pot works if you do not have a blender. Add the thyme toward the end of cooking so its flavor stays bright. Leftovers thicken more in the fridge, so add a splash of broth when reheating.
Course: Soup
Cuisine: American
Equipment: Large pot, Blender, Wooden spoon