This Italian Beef and Bean Stew is a deeply comforting, rustic dish perfect for chilly evenings. Tender beef chunks and creamy beans simmer in a rich tomato and herb broth. It’s a forgiving, make-ahead meal that brings everyone to the table.
Craving a delicious Italian Beef and Bean Stew? You've come to the right spot! From Stew favorites to amazing Burgers recipes, there's something here for everyone.
Why You’ll Love This Italian Beef and Bean Stew
- Deep, complex flavors: Slow simmering transforms simple ingredients into a rich, soul-satisfying meal.
- Versatile and forgiving: A wonderful canvas for whatever beans or veggies you have on hand.
- Perfect for make-ahead: Tastes even better the next day, ideal for meal prep or stress-free dinners.
- Hearty and nourishing: Packed with protein and savory broth for a complete, rib-sticking meal.
Ingredients & Tools
- 1.5 kg beef chuck roast, cut into 3-cm cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 180 ml dry red wine (like a Chianti or Sangiovese)
- 800 g canned crushed tomatoes
- 1 litre beef stock
- 2 bay leaves
- 1 tbsp dried oregano
- 2 tsp fresh rosemary, finely chopped
- 2 400g cans cannellini beans, drained and rinsed
- Salt and freshly ground black pepper, to taste
- For serving: Fresh parsley, grated Parmesan cheese, crusty bread
Tools: A large, heavy-bottomed pot or Dutch oven (this is key for even heat distribution), wooden spoon, sharp knife, and measuring spoons/cups.
Notes: Don’t skip searing the beef—it builds a incredible flavor foundation, or *fond*, on the bottom of the pot that makes all the difference. And using a good, dry red wine you’d actually drink will add a wonderful depth to the stew.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 42 g |
| Fat: | 18 g |
| Carbs: | 45 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the right cut of beef. Chuck roast is ideal here because it’s marbled with fat that slowly renders and bastes the meat from within, resulting in incredibly tender, fall-apart beef after a long braise.
- Why a heavy pot matters. A Dutch oven or other heavy-bottomed pot distributes heat evenly, preventing hot spots that could cause the fond (those tasty browned bits) to burn instead of gently releasing into your stew.
- Don’t rush the sear. Pat the beef cubes completely dry with paper towels before seasoning. This is the secret to getting a beautiful, dark brown crust instead of steaming the meat. Give the pieces plenty of space in the pot, working in batches if needed.
- The wine is for flavor, not just liquid. A dry, medium-bodied Italian red wine adds acidity and complexity that balances the richness of the beef and tomatoes. The alcohol cooks off, leaving behind a wonderful depth of flavor.
How to Make Italian Beef and Bean Stew
Step 1: Pat the beef cubes completely dry with paper towels and season generously on all sides with salt and pepper. This is a crucial step for a good sear. Place your heavy pot or Dutch oven over medium-high heat and add the olive oil. Once the oil is shimmering, add the beef in a single layer, working in batches to avoid overcrowding. Sear for about 3-4 minutes per side, until a deep brown crust forms. Transfer the seared beef to a clean plate.
Step 2: Reduce the heat to medium. To the same pot, add the diced onion, carrots, and celery (this trio is your *soffritto*). You’ll notice all those beautiful browned bits from the beef will start to loosen. Sauté for about 6-8 minutes, until the vegetables have softened and the onions become translucent. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let it burn.
Step 3: Pour in the red wine to deglaze the pot. Use your wooden spoon to scrape up all the delicious browned bits from the bottom—this is pure flavor! Let the wine simmer and reduce by about half, which will take 2-3 minutes. This cooks off the harsh alcohol and concentrates the wine’s flavor.
Step 4: Return the seared beef and any accumulated juices back to the pot. Add the crushed tomatoes, beef stock, bay leaves, dried oregano, and rosemary. Give everything a good stir to combine. Bring the stew to a lively simmer, then immediately reduce the heat to low. Cover the pot with a lid slightly ajar to allow some steam to escape.
Step 5: Let the stew simmer gently for about 1 hour and 30 minutes. You’re looking for a very low bubble—a vigorous boil can make the beef tough. After this time, check the beef; it should be starting to become tender. Now, stir in the drained and rinsed cannellini beans.
Step 6: Continue to simmer, uncovered now, for another 30-45 minutes. This final simmer allows the stew to thicken slightly and the beans to heat through and absorb the flavors. The beef should be incredibly tender and easily shred with a fork. Taste and adjust seasoning with more salt and pepper as needed. Remove and discard the bay leaves before serving.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months.
- Reviving: Reheat gently on the stovetop, adding a splash of water or stock if too thick.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, grilled sourdough — It’s absolutely perfect for mopping up every last bit of the rich, tomatoey broth from the bottom of your bowl.
- A simple, bitter greens salad with a lemony vinaigrette — The sharp, fresh contrast cuts through the stew’s richness beautifully and cleanses the palate.
- Creamy polenta or soft mashed potatoes — Spooning the stew over a soft, starchy base creates the ultimate comfort food experience, making the meal even more hearty and satisfying.
Drinks
- A glass of the same Chianti you cooked with — The flavors will mirror each other perfectly, with the wine’s bright acidity and cherry notes complementing the tomatoes and beef.
- A dark Italian lager — The crisp, clean carbonation and mild bitterness are fantastic for cutting through the stew’s richness and resetting your taste buds.
- Sparkling water with a lemon wedge — A non-alcoholic option that provides a refreshing, palate-cleansing fizz between bites of the deeply savory stew.
Something Sweet
- Affogato — The simplicity of a shot of hot espresso poured over vanilla gelato is a sublime, not-too-heavy finish that contrasts the savory meal.
- Almond biscotti for dipping — These crunchy, nutty cookies are classic for a reason, offering a lovely, gentle sweetness that pairs wonderfully with a final cup of coffee.
- Lemon sorbet — Its bright, citrusy zing is incredibly refreshing and acts as a perfect “palate cleanser” after the rich and hearty main course.
Top Mistakes to Avoid
- Mistake: Overcrowding the pot when searing the beef. If you add too much beef at once, the pot’s temperature plummets and the meat steams instead of sears. You’ll miss out on all that delicious, complex flavor from the Maillard reaction. I’ve messed this up before too, thinking I could save time—it’s always worth the extra few minutes to sear in batches.
- Mistake: Adding the beans too early. Canned beans are already cooked and just need to be warmed through. If you add them at the beginning, they’ll turn to complete mush during the long simmer. Stirring them in during the last 30 minutes is the perfect timing.
- Mistake: Boiling the stew instead of simmering. A gentle simmer is what breaks down the tough collagen in the chuck roast into soft, silky gelatin. A rolling boil will cause the muscle fibers to contract and tighten, resulting in tough, chewy beef. Keep the heat low and patient.
- Mistake: Skipping the deglazing step. All those dark, stuck-on bits at the bottom of the pot after searing are pure flavor gold. Not using the wine to scrape them all up and dissolve them into the sauce is like throwing away the best part of the dish.
Expert Tips
- Tip: Make it a day ahead. The flavors in this stew meld and deepen incredibly overnight in the fridge. It also makes it easy to skim off any solidified fat from the top before reheating, resulting in a cleaner, richer taste.
- Tip: Use a splash of balsamic vinegar at the end. If you feel the stew needs a little “lift” just before serving, a teaspoon of good balsamic vinegar can add a wonderful touch of sweetness and acidity that brightens the entire dish.
- Tip: Thicken without flour. If you prefer a thicker stew, simply remove a cup of the beans and broth, mash them into a paste with a fork, and stir them back in. This creates a lovely, natural thickness without altering the flavor.
- Tip: Brown the tomato paste. For an even deeper flavor, after your vegetables have softened, add a tablespoon of tomato paste and cook it for a minute until it darkens slightly. This simple step adds a rich, caramelized note.
FAQs
Can I make this Italian Beef and Bean Stew in a slow cooker?
Absolutely! Follow the recipe through searing the beef and sautéing the vegetables in a skillet on the stove. Then, transfer everything (including the deglazing liquid) to your slow cooker. Add the remaining ingredients *except* for the beans. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Stir in the beans during the last 30 minutes of cooking to heat them through.
What’s the best substitute for the red wine?
If you prefer not to cook with wine, you have a couple of great options. You can use an equal amount of additional beef stock for the liquid. For the acidity and complexity, try adding a tablespoon of balsamic vinegar or even a splash of strong brewed coffee along with the stock—it sounds odd, but it mimics the depth that wine provides.
How can I store and reheat leftovers?
Let the stew cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if it has thickened too much. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
My stew is too thin. How can I thicken it?
The easiest way is to continue simmering it uncovered, which will allow excess liquid to evaporate. If you’re in a hurry, you can create a *beurre manié* by mashing equal parts soft butter and flour into a paste and whisking it into the simmering stew in small increments until it reaches your desired consistency.
Can I use a different type of bean?
Of course! Cannellini beans are classic, but this stew is very adaptable. Great Northern beans or borlotti beans would be excellent. For a slightly different texture and color, you could even use dark red kidney beans. Just make sure they are canned and pre-cooked, and still add them in the last 30 minutes.
Italian Beef And Bean Stew
Make this hearty Italian Beef and Bean Stew for a comforting dinner. Tender beef, creamy beans & rich tomato broth. Get the easy, slow-cooked recipe now!
Ingredients
For the Stew:
-
1.5 kg beef chuck roast (cut into 3-cm cubes)
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
2 medium carrots (peeled and diced)
-
2 celery stalks (diced)
-
4 cloves garlic (minced)
-
180 ml dry red wine (like a Chianti or Sangiovese)
-
800 g canned crushed tomatoes
-
1 litre beef stock
-
2 bay leaves
-
1 tbsp dried oregano
-
2 tsp fresh rosemary (finely chopped)
-
2 400g cans cannellini beans (drained and rinsed)
-
Salt and freshly ground black pepper (to taste)
For serving:
-
Fresh parsley
-
grated Parmesan cheese
-
crusty bread
Instructions
-
Pat the beef cubes completely dry with paper towels and season generously on all sides with salt and pepper. This is a crucial step for a good sear. Place your heavy pot or Dutch oven over medium-high heat and add the olive oil. Once the oil is shimmering, add the beef in a single layer, working in batches to avoid overcrowding. Sear for about 3-4 minutes per side, until a deep brown crust forms. Transfer the seared beef to a clean plate.01
-
Reduce the heat to medium. To the same pot, add the diced onion, carrots, and celery (this trio is your *soffritto*). You’ll notice all those beautiful browned bits from the beef will start to loosen. Sauté for about 6-8 minutes, until the vegetables have softened and the onions become translucent. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let it burn.02
-
Pour in the red wine to deglaze the pot. Use your wooden spoon to scrape up all the delicious browned bits from the bottom—this is pure flavor! Let the wine simmer and reduce by about half, which will take 2-3 minutes. This cooks off the harsh alcohol and concentrates the wine's flavor.03
-
Return the seared beef and any accumulated juices back to the pot. Add the crushed tomatoes, beef stock, bay leaves, dried oregano, and rosemary. Give everything a good stir to combine. Bring the stew to a lively simmer, then immediately reduce the heat to low. Cover the pot with a lid slightly ajar to allow some steam to escape.04
-
Let the stew simmer gently for about 1 hour and 30 minutes. You’re looking for a very low bubble—a vigorous boil can make the beef tough. After this time, check the beef; it should be starting to become tender. Now, stir in the drained and rinsed cannellini beans.05
-
Continue to simmer, uncovered now, for another 30-45 minutes. This final simmer allows the stew to thicken slightly and the beans to heat through and absorb the flavors. The beef should be incredibly tender and easily shred with a fork. Taste and adjust seasoning with more salt and pepper as needed. Remove and discard the bay leaves before serving.06
Not what you're looking for?
