Beef and Bean Stew a la Tuscany

I’ve been enjoying reading Katie from Kitchen Stewardship’s Everything Beans Book. When I saw this recipe for beef and bean stew, I knew that would be a perfect weekend recipe.

Beef and Bean Stew a la Tuscany

Source: The Everything Beans Book (affiliate link)

Ingredients: (or at least what I used)

• 2 tbsp olive oil
• 1 C dried mushrooms
• 1 large onion (chopped)
• 3-4 cloves garlic (minced)
• 3 lb venison roast (cut into 1-2″ chunks)
• 3 C bean broth
• 3 Tbsp tomato paste
• 1 15-oz can diced tomatoes (I used Italian spiced)
• 4 C cooked white beans
• 3-5 carrots, sliced
• 3 C green beans (I had some frozen from last summer in my freezer just waiting to be used up!)
• dash of salt, pepper, and Italian seasonings
• fresh chopped parsley

Directions:

1. Saute’ the onion in the bottom of  large soup pot until soft; add garlic; then add the beef and brown well.
2. Add everything else except the parsley; bring to a boil and then lower heat to a simmer, cover, and let stew for 2 hours (or use a crock pot for 4 hours on high or 8 hours on low).
3. Just before serving, sprinkle in the chopped parsley. Top with freshly grated Parmesan cheese.

The Verdict: I LOVED this stew! DH loved it too. The broth was extremely rich, not sure if it was because I used the bean water or because of the dried mushrooms.

Related posts:

1. Italian-Style Lamb Stew
2. Marrakesh Lamb Stew
3. Hearty Lentil Stew

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