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Italian Beef Stew with Tomatoes, Herbs, and White Beans
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds beef stew meat
  • 1 onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 1 (14-ounce) can diced tomatoes
  • 1 (15-ounce) can white beans, drained and rinsed
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving
  • Fresh parsley for garnish

Instructions
 

  • Place the beef stew meat, diced onion, sliced carrots, and minced garlic into the slow cooker.
  • Add the diced tomatoes, drained white beans, beef broth, oregano, basil, rosemary, bay leaf, salt, and black pepper.
  • Stir everything together until the ingredients are evenly combined.
  • Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours until the beef is fork-tender.
  • Remove and discard the bay leaf before serving.
  • Ladle the stew into bowls and top each serving with grated Parmesan cheese and fresh parsley.

Notes

Mash a few white beans against the side of the pot before serving if you want a thicker broth. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the texture. Skip the rosemary if you prefer a milder herb flavor.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker