Description

A hearty and comforting stew made with tender beef chunks, creamy white beans, and a rich tomato-based sauce infused with herbs — a Mediterranean twist on a rustic classic perfect for cold days.

Ingredients

Units Scale

1.5 lbs beef chuck, cut into strips or chunks
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup crushed tomatoes
4 cups cooked white beans (cannellini or butter beans) or 2 cans, drained
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
4 cups beef broth
Salt and black pepper, to taste
Fresh chopped parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef on all sides, working in batches if necessary. Remove and set aside.
In the same pot, sauté onion for 4–5 minutes until translucent. Add garlic and cook for another minute.
Stir in tomato paste, crushed tomatoes, oregano, cumin, paprika, salt, and pepper. Cook for 2–3 minutes until fragrant.
Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5–2 hours until beef is tender.
Stir in the cooked beans and continue simmering uncovered for another 20–25 minutes until the sauce thickens slightly and flavors meld.
Taste and adjust seasoning. Garnish with fresh chopped parsley and serve hot with crusty bread.

Notes

For a thicker stew, mash a few beans before adding them to the pot.
This dish can be made ahead — it tastes even better the next day.
Use low-sodium beef broth to better control salt levels.
Serve with lemon wedges for a bright flavor contrast.

Nutrition

Serving Size: 1 1/2 cups
Calories: 430
Sugar: 6g
Sodium: 520mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 35g
Cholesterol: 90mg