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Italian Herb Beef Stew with Red Wine and White Beans
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Can opener

Ingredients
  

  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 cup dry red wine
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1 (15-ounce) can white beans, drained and rinsed
  • Salt and black pepper, to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Stir in the chopped onion and minced garlic. Cook for 3 to 4 minutes until the onion softens.
  • Pour in the red wine and let it simmer for 2 minutes, scraping the bottom of the pot to loosen any browned bits.
  • Add the diced tomatoes, beef broth, oregano, basil, and rosemary. Stir well and bring the mixture to a gentle boil.
  • Reduce the heat to low, cover the pot, and simmer for 20 minutes to blend the flavors.
  • Stir in the white beans and cook uncovered for 5 more minutes until heated through. Season with salt and black pepper before serving.

Notes

Simmer the stew a little longer if you prefer a thicker broth, or add a splash more broth if it reduces too much. Leftovers taste even better the next day after the herbs have settled. Reheat gently on the stove with a little extra broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Can opener