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

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds beef stew meat
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 4 garlic cloves, minced
  • 2 (14.5 oz) cans diced tomatoes
  • 2 (15 oz) cans white beans, drained and rinsed
  • 3 cups beef broth
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the beef stew meat in the bottom of the slow cooker.
  • Add the diced onion, sliced carrots, and minced garlic on top of the meat.
  • Pour both cans of diced tomatoes and the beef broth over the vegetables.
  • Sprinkle in the Italian seasoning, salt, and black pepper.
  • Stir everything gently to distribute the seasonings.
  • Cover and cook on low for 8 hours until the beef is fork-tender.
  • Stir in the drained white beans during the last 30 minutes of cooking so they warm through without breaking apart.

Notes

Stir the beans in only at the end to keep their shape and give the stew a pleasant creamy texture from the soft centers. If the broth tastes too mild after cooking, add an extra pinch of Italian seasoning before serving. Leftovers thicken nicely overnight in the fridge and reheat well on the stovetop with a splash of broth.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker