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Tuscan Beef Stew with White Beans
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds beef stew meat
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 celery ribs, sliced
  • 4 garlic cloves, minced
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions
 

  • Place the beef stew meat, onion, carrots, celery, and garlic in the slow cooker.
  • Add the drained white beans, diced tomatoes, beef broth, rosemary, thyme, bay leaf, salt, and pepper.
  • Stir everything together until the ingredients are evenly combined.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is tender.
  • Remove the bay leaf before serving.

Notes

The white beans soften and help create a thicker broth during the long cook time, so avoid draining them too thoroughly if you want a heartier texture. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board