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Italian Beef Stew with Tomatoes and Cannellini Beans

Italian beef stew with tomatoes and cannellini beans is oven-braised in a Dutch oven until the beef turns fork-tender. Crushed tomatoes, red wine, and creamy white beans make this a hearty one-pot dinner.
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Prep Time 20 minutes
Cook Time 2 hours 54 minutes
resting 10 minutes
Total Time 3 hours 24 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck, cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 2 carrots medium, peeled and chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 cup dry red wine
  • 1 can (28 oz) crushed tomatoes
  • 2 cups beef broth
  • 1 bay leaf
  • 1 can (15 oz) cannellini beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. Pat the beef dry, then season it with the salt and pepper.
  3. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches, turning to brown several sides, about 4 to 5 minutes per batch; transfer the beef to a plate.
  5. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes.
  6. Stir in the garlic, tomato paste, and Italian seasoning and cook for 1 minute.
  7. Pour in the red wine and scrape up the browned bits from the bottom of the pot.
  8. Simmer until reduced slightly, about 3 minutes.
  9. Stir in the crushed tomatoes, beef broth, bay leaf, and browned beef with any accumulated juices.
  10. Bring to a simmer, cover, and bake until the beef is fork-tender, 2 to 2 1/2 hours.
  11. Stir in the cannellini beans, cover, and bake until the beans are heated through, about 15 minutes.
  12. Remove the bay leaf and let the stew rest for 10 minutes before serving.

Notes

For the best browning, dry the beef well and brown it in batches without crowding the Dutch oven. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free variation, check that the beef broth and Italian seasoning are certified gluten-free.