Hearty Beef and Beans Stew

Dive into comfort food heaven with this Hearty Beef and Beans Stew, a soul-warming dish packed with rich, savory flavors and nourishing ingredients. Tender chunks of seared beef are slow-simmered with a medley of aromatic vegetables, hearty cannellini and kidney beans, and a robust blend of herbs like thyme and oregano, all in a luscious tomato-beef broth. Perfect for chilly days, this one-pot wonder is both satisfying and easy to prepare with a hands-off cooking time that lets flavors meld beautifully. Garnished with fresh parsley, it’s a versatile meal that’s ideal for family dinners or meal prepping. Serve with crusty bread or a side of rice for a complete, comforting meal. Search no further for a classic beef stew recipe that’s destined to become a family favorite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 2

Add the beef cubes in batches, searing them until browned on all sides. Remove the beef from the pot and set aside.

Step 3

In the same pot, add the onion, carrots, and celery. Sauté the vegetables for about 5 minutes, until the onion is translucent.

Step 4

Add the minced garlic to the pot and sauté for an additional minute until fragrant.

Step 5

Return the browned beef to the pot, then pour in the beef broth and crushed tomatoes. Stir well to combine.

Step 6

Add the thyme, oregano, bay leaf, salt, and black pepper. Stir to mix the spices evenly.

Step 7

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.

Step 8

Once the beef is tender, add the cannellini beans and red kidney beans to the pot. Stir them into the stew.

Step 9

Allow the stew to cook for another 15 minutes to heat the beans through.

Step 10

Remove the bay leaf before serving.

Step 11

Garnish the stew with fresh chopped parsley and serve hot.

Nutrition Facts

Serving size	3662.3 grams (3662.3g)

Amount per serving	% Daily Value*
Calories	3561

Total Fat 217.10g	278%
Saturated Fat 79.00g	395%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 6764mg	294%
Total Carbohydrate 186.80g	68%
Dietary Fiber 55.50g	198%
Total Sugars 30.10g
Protein 230.30g	461%

Vitamin D 0IU	0%
Calcium 832mg	64%
Iron 48mg	266%
Potassium 8043mg	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.

Source of Calories

Fat: 53.9%

Protein: 25.4%

Carbs: 20.6%