Middle Eastern · Dinner
White Bean and Meat Stew
A hearty stew of seared beef chuck simmered with cannellini beans, tomatoes, onion, and warming spices until the meat is fork tender and the broth thickens naturally. Finished with garlic, lemon, and parsley, it is ladled over rice or served with flatbread for scooping.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
542Calories
41.2gProtein
27.9gFat
29.8gCarbs
6.4gSugar
9.1gFiber
1348mgSodium
123mgChol
8.6gSat Fat
1380mgPotassium
140mgCalcium
7.2mgIron
2.9mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
herb-salt
hidden-gems
Instructions
1
Prep
Pat the beef chuck dry and season with salt and pepper; dice the onion, mince the garlic, and crush the canned tomatoes.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear beef cubes for 4 to 5 minutes, turning occasionally, until deeply browned on all sides.
3
Sauté
Add diced onion and minced garlic, cooking over medium heat for 3 to 4 minutes, stirring, until the onion turns translucent.
4
Bloom
Stir in cumin, cinnamon, and tomato paste and cook over medium heat for 1 minute until darkened and raw tomato smell fades.
5
Braise
Pour in crushed tomatoes and beef stock, scraping up browned bits, then simmer covered over medium-low heat for 70 minutes until beef shreds easily.
6
Simmer
Stir in drained cannellini beans and simmer uncovered over low heat for 10 minutes until broth coats the back of a spoon.
7
Plate
Stir in lemon juice and scatter parsley over the stew.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 1 cup90g, about half a 15.5 oz can, drained cannellini beans
- 11 onion
- 4 cloves4 cloves garlic
- 2/3 cup160g canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1 1/2 cup360ml beef stock
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
