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Tuscan Tomato and White Bean Beef Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 medium carrots, sliced
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups beef broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a skillet over medium-high heat. Add the beef stew meat and brown on all sides for 5 to 6 minutes. Transfer the meat to the slow cooker.
  • Add the diced onion, sliced carrots, and minced garlic to the slow cooker.
  • Pour in the crushed tomatoes and beef broth. Stir in the oregano, basil, salt, and black pepper.
  • Cover and cook on low for 7 hours.
  • Stir in the drained cannellini beans. Cover and cook for 1 more hour until the beans are heated through and the beef is fork-tender.
  • Ladle into bowls and sprinkle with chopped fresh parsley before serving.

Notes

Stir the beans in during the final hour so they stay intact instead of breaking down. Leftovers thicken more in the fridge, so add a splash of broth when reheating on the stove. Crusty bread on the side helps soak up the tomato broth.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Cutting Board, Knife