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Tuscan Beef and Bean Stew

  • Author: Katie Kimball
  • Yield: 8 1x
  • Category: Main Course

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Ingredients

  • 2 Tbs. each olive oil and butter
  • 48 oz. mushrooms, sliced
  • 1 large onion, diced
  • 34 cloves garlic, crushed
  • 12 lbs. beef for stew or venison roast, cut in 1-2” pieces
  • 23 c. beef or bean broth
  • 2 Tbs. tomato paste
  • 15-oz. can diced tomatoes with juice
  • 2 cans white beans (or 34 cups cooked dry beans)
  • 35 carrots, sliced
  • optional veggies: 2-3 cups spinach or kale, 4-8 oz. fresh or frozen green beans
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 12 tsp. Italian seasoning
  • 12 Tbs. fresh parsley
  • 3 sprigs fresh thyme or 1/2 tsp. dried
  • shredded Parmesan, to serve on top

Instructions

  1. In a large pot, sauté mushrooms and onions in olive oil and butter until onions are translucent and mushrooms are nicely browned.
  2. During the last minute, add crushed garlic to the mix.
  3. Add meat pieces and toss until browned as well, then put all the other ingredients except the fresh herbs in the pot.
  4. Bring to a boil and simmer on very low, covered, for about 2 hours or until the meat is tender and practically falling apart.
  5. Five minutes before serving, add the fresh herbs.
  6. Top with shredded or shaved Parmesan to serve.
  7. Makes 4-8 servings.


Notes

Options:
1. Substitute 1/2 cup of the broth for red wine; add it first after sautéing the onions and browning the meat to deglaze, then add the broth and other ingredients.

2. Add 8 oz. of cream cheese or yogurt cheese after removing from heat and before serving.

3. Slow Cooker/Crockpot option: Brown the beef and onion in a pot, then throw everything in a slow cooker on low for 8 hours. Make another similar dish in the slow cooker by following this recipe.