Italian Beef Cannellini Bean and Herb Stew
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 pound beef stew meat, cut into chunks
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups beef broth
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Add the beef stew meat to the slow cooker first.
- Layer the diced onion, minced garlic, and drained cannellini beans on top of the beef.
- Pour the diced tomatoes and beef broth over the other ingredients.
- Sprinkle in the rosemary, thyme, oregano, salt, and pepper, then stir once to combine.
- Cover the slow cooker and cook on low for 8 hours.
- Stir the stew gently before serving to distribute the beans and meat.
Notes
Mashing a few beans right in the pot at the end of cooking thickens the broth without adding anything extra. Leftovers keep well in the fridge for two days and reheat on the stovetop with a splash of broth if needed. Skip the salt until the end if your broth is already seasoned.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board