Hearty Beef and Beans Stew
Warm up with the irresistible comfort of Hearty Beef and Beans Stew. This recipe combines succulent, seared beef chuck with wholesome vegetables like carrots, celery, and onion, creating a flavorful base enriched by the robust pairing of beef broth and crushed tomatoes. A medley of herbs, including thyme, oregano, and a fragrant bay leaf, infuses the stew with aromatic depth, while tender cannellini and red kidney beans add heartiness and nutrition. Slow simmered to perfection, this satisfying dish is ideal for chilly evenings, offering a true taste of homemade goodness. Finished with a sprinkle of fresh parsley for added freshness, this one-pot wonder is as nourishing as it is delicious. Perfect for family dinners, this stew is easy to make, packed with protein, and guaranteed to become a new favorite in your comfort food repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 4 cups beef broth
- 1 15-ounce can crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 15-ounce can red kidney beans, rinsed and drained
- 0.25 cup fresh parsley, chopped
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef cubes in batches, searing them until browned on all sides. Remove the beef from the pot and set aside.
In the same pot, add the onion, carrots, and celery. Sauté the vegetables for about 5 minutes, until the onion is translucent.
Add the minced garlic to the pot and sauté for an additional minute until fragrant.
Return the browned beef to the pot, then pour in the beef broth and crushed tomatoes. Stir well to combine.
Add the thyme, oregano, bay leaf, salt, and black pepper. Stir to mix the spices evenly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 hours, or until the beef is tender.
Once the beef is tender, add the cannellini beans and red kidney beans to the pot. Stir them into the stew.
Allow the stew to cook for another 15 minutes to heat the beans through.
Remove the bay leaf before serving.
Garnish the stew with fresh chopped parsley and serve hot.
Nutrition Facts
Calories |
3561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.1 g | 278% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6764 mg | 294% | |
| Total Carbohydrate | 186.8 g | 68% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 30.1 g | ||
| Protein | 230.3 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 47.8 mg | 266% | |
| Potassium | 8043 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
