Soups & Stews
This beef and white beans recipe delivers the comforting warmth of an Italian stufato—a hearty, slow-simmered stew where tender beef and creamy white beans meld into a dish that feels like a hug in a bowl.
The secret lies in browning the beef first, creating deep, caramelized flavors that build as the ingredients simmer together for hours.
I developed this version after years of testing, balancing rich beef with the earthy sweetness of white beans and aromatic herbs to create a one-pot wonder that’s both restaurant-quality and foolproof for home cooks.
The beauty of this recipe is its versatility—whether you’re serving a family dinner or meal prepping for the week, the flavors only deepen with time.
You’ll start with a simple sear of beef chunks, then let them develop layers of flavor in a tomato-based broth with garlic, onions, and bay leaves.
The white beans (canned or soaked) absorb the savory liquid, becoming tender and infused with the stew’s essence. Ready in about 2 hours, this dish transforms simple ingredients into something extraordinary with minimal effort.
By the end, you’ll have a steaming bowl of beef and white beans with a rich, velvety sauce that clings to every bite—perfectly balanced between hearty and comforting. The beef will be fork-tender, the beans creamy, and the aromas of rosemary and thyme will fill your kitchen.
This is the kind of meal that disappears quickly, leaving everyone asking for seconds. Serve it with crusty bread to soak up every last drop of that flavorful broth.
For added depth, finish with a sprinkle of grated Parmesan or fresh parsley, and consider pairing it with a simple green salad to balance the richness. The leftovers reheat beautifully, making this an ideal recipe for busy weeks. Let’s get cooking—this stew is about to become your new weeknight staple.
Ingredients for beef and white beans
Pantry staples meet Italian comfort food in this beef and white beans simmer.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 1 ½ lb | Pre-cubed for even cooking |
| White Beans 🥫 | 2 cups | Canned, drained, or soaked overnight |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Carrots 🥕 | 3 medium | Peeled, chopped into 1/2-inch pieces |
| Celery Stalks 🥬 | 3 whole | Chopped, with leaves reserved |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Canned Diced Tomatoes 🍅 | 2 cups | San Marzano if available |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube or canned |
| Dry White Wine 🍷 | ½ cup | Bold, like Chianti |
| Vegetable Broth 💧 | 2 cups | Low-sodium preferred |
| Fresh Rosemary 🌿 | 2 tbsp | Chopped, stems removed |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, stems removed |
| Bay Leaves 🍃 | 2 whole | Dried or fresh |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For browning beef |
| Kosher Salt 🧂 | 1 tsp | Plus extra for seasoning |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
The chuck roast is your secret weapon here—it's cheaper than sirloin but turns fork-tender when slow-cooked. Costco sells it pre-cubed, which saves time, but if you're buying a whole roast, ask the butcher to cut it into 1.5-inch chunks. White beans? Canned is fine (drain and rinse), but if you're feeling ambitious, soak dried overnight for a creamier texture. For the aromatics, fresh herbs make all the difference—Trader Joe's has great little bunches of rosemary and thyme that stay fresh for weeks in the fridge.
No wine? Substitute beef broth with a splash of balsamic vinegar—it’ll still sing. Short on carrots? Celery and onion do double duty here, so don’t stress. The tomato paste is non-negotiable though—it thickens the sauce and adds depth. If you’ve got San Marzano tomatoes, use them; otherwise, any good-quality canned tomatoes work. And if your recipe calls for 3 medium carrots but you’ve only got baby carrots, use 4 or 5—they’re smaller but pack the same flavor punch.
This stew gets better the next day—make extra and freeze portions for lazy weeknights. Store leftovers in the fridge for up to 5 days, or freeze for 3 months. The beef stays juicy, and the beans soak up all that rich flavor. I like to portion it into containers with a sprinkle of Parmesan on top—meal prep magic. If you’re short on time, use an Instant Pot—cut the simmering time to 45 minutes instead of 2 hours.
Why You'll Love This Recipe
- One-Pot Magic: That chuck roast practically cooks itself while you chop the onion, celery, and carrots—no fancy techniques, just a big pot and patience. The veggies soften into the beef, so you’re left with a single pot to clean (hallelujah).
- Deep, Savory Payoff: Slow-cooked chuck roast turns tender enough to melt, while the white beans soak up all the rich juices—like a hug in a bowl. The onions caramelize just enough to add that sweet, umami depth without extra work.
- Lunchbox Hero: Between us, this is my go-to for meal prep: reheats like a dream, keeps for days, and even tastes better the next day. Pack it in jars or containers, and you’ve got hearty lunches for the week without sacrificing flavor.
- Budget Wins: A chuck roast stretches for days—I’ve fed a family of four for three meals from one. White beans and veggies bulk it up cheaply, but honestly? You’d never guess it’s budget-friendly. (Yes, even on a Tuesday night.)
Step-by-step instructions for Italian-style beef and white beans
This hearty minestrone-style stew delivers deep Italian flavors with tender beef and creamy white beans.
🍳 Step 1: Brown the Chuck Roast for Maximum Flavor
Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the 1.5 lb chuck roast, cut into 1-inch cubes, and brown on all sides—this takes about 5-7 minutes. You want deep golden-brown color and crisp edges on each piece.
As the beef browns, sprinkle with ½ teaspoon ground black pepper and ½ teaspoon kosher salt right from the list. Don't crowd the pan—work in batches if needed. The goal is to develop that rich, caramelized crust that forms the flavor foundation for your stew. Once all pieces are browned, remove them and set aside temporarily.
👨🍳 Step 2: Sauté the Vegetable Base
In the same Dutch oven, add the 1 whole yellow onion (diced), 3 medium carrots (chopped), and 3 whole celery stalks (chopped). Cook for 5-6 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally to prevent burning.
Add the 4 cloves garlic (minced) and cook for 30 seconds until fragrant—this releases the garlic's full flavor. Here's the thing: don't let it brown or it'll turn bitter. Then stir in the 2 tablespoons tomato paste and cook for another 1 minute to deepen the sauce's richness.
🍳 Step 3: Deglaze and Build the Stew Base
Pour in the ½ cup dry white wine and scrape up all those delicious browned bits from the bottom of the pot. This deglazing step captures all the meaty flavor you worked so hard to create. Let it simmer for 2-3 minutes until the wine reduces by half.
Add the 2 cups canned diced tomatoes, 2 cups vegetable broth, 2 whole bay leaves, 2 tablespoons chopped fresh rosemary, and 1 tablespoon fresh thyme. Stir everything together and bring to a gentle boil. This is where all the flavors start melding together beautifully.
⏰ Step 4: Simmer Until Tender and Flavorful
Return the browned beef to the pot and add the 2 cups white beans. Reduce heat to low and cover partially. Let it simmer for 1 hour 30 minutes until the beef is fork-tender and falls apart easily. The beans should be heated through but still hold their shape.
I check for doneness by piercing a beef cube with a fork—it should slide in easily with no resistance. If the stew looks too thick, add a splash of water or broth. The liquid should coat the back of a spoon but still be hearty, not soupy.
🥘 Step 5: Adjust Seasoning and Serve Warm
Remove the bay leaves and taste the stew. Adjust seasoning with additional kosher salt and ground black pepper as needed. The flavors should be balanced—rich from the beef, earthy from the vegetables, and bright from the tomatoes and herbs.
Serve immediately with crusty bread or over polenta. The stew continues to improve as it sits, so if you have leftovers, they'll be even more flavorful the next day. This dish tastes even better reheated, as all the flavors have more time to meld together beautifully.
Pro Tips For Making Beef And White Beans
- SEAR THE ROAST FIRST: Chuck roast needs a proper crust to stay juicy—don’t skip the high-heat sear. After patting it dry, hit it with oil and salt, then cook it 3-4 minutes per side until deep brown. I learned this the hard way when my first batch turned out dry because I rushed the pot.
- SOAK BEANS OVERNIGHT: Dried white beans? Soak them 8-12 hours first—yes, even if the recipe says "quick soak." I tried the 1-hour method once, and the beans stayed rubbery. Rinse them well after soaking to remove any gummy residue, or your broth will taste off.
- DON’T CROWD THE POT: If your pot’s too full, the beans and veggies will stew instead of simmer. Aim for a 2-inch liquid head above the ingredients—add water as needed. I used to ignore this, and my carrots stayed crunchy while the beef got soggy.
- USE A ROTISSERIE KNIFE: Chuck roast has tough connective tissue—slice against the grain for tender bites. A sharp rotisserie knife makes this easy; a dull one will shred your meat instead. (Yes, even if you’re impatient like me.)
Make-ahead tips for this beef and white beans
Prep Ahead Strategy
Start by prepping all your ingredients the night before—dice the onion, chop the carrots and celery, and mince the garlic. Store them in airtight containers in the fridge.
This saves 30 minutes of prep time the next day. I always pre-measure the white beans and tomatoes too, so I can just dump them in when cooking. 📅
Freezer-Friendly Components
Freeze the browned beef chunks separately in a single layer on a tray, then transfer to a freezer bag. This prevents clumping and lets you pull out exactly what you need.
The stew base (everything except the beef and beans) freezes beautifully for up to 3 months—just thaw overnight in the fridge before adding fresh ingredients. 🥶
Slow Cooker Adaptation
For a hands-off approach, brown the beef as directed, then transfer everything to a 6-quart slow cooker. Add the remaining ingredients and cook on low for 8 hours or high for 4 hours.
The slow cooker maintains consistent heat, ensuring tender beef without monitoring. Perfect for when you're away from home! ⏰
Portion Control Tips
Divide the stew into quart-sized airtight containers while still hot. Each portion will have about 1.5 cups of stew, perfect for 2 meals. Store in the fridge for up to 5 days or freeze for 3 months.
When reheating, add 2 tablespoons of water per container to prevent drying out. 🍲
Herb Preservation Hack
If you're prepping herbs ahead, store the rosemary and thyme in small jars of olive oil in the fridge. This preserves their freshness for up to 2 weeks and adds an extra layer of flavor when you use them. Just take out what you need when ready to cook. 🌿
Instant Pot Shortcut
Use your Instant Pot to cut cooking time dramatically. After browning the beef, add all ingredients and cook on high pressure for 30 minutes, then natural release for 15 minutes. This gives you tender beef in about 45 minutes total—ideal for busy weeknights. Just
Nutrition facts
Frequently asked questions
Can I use dried white beans instead of canned?
Yes, but you'll need to soak them first! Soak 1 cup dried white beans in water overnight (8+ hours), then drain and rinse before adding to the stew. This gives you about 2 cups cooked beans, matching the canned amount. For faster prep, use the quick-soak method: boil the beans for 2 minutes, then let them sit off heat for 1 hour before draining.
What's the best cut of beef for this recipe?
Chuck roast is ideal—it's affordable and becomes incredibly tender when slow-cooked. If you can't find it, try stew beef or brisket (cut into 1-inch cubes). Avoid lean cuts like sirloin, as they won't stay juicy during the long simmer. For extra flavor, ask your butcher to trim excess fat before cubing.
How can I make this dish vegetarian?
Swap the beef for 1.5 lbs extra-firm tofu or 2 cups lentils (cooked). Press the tofu to remove excess water, then cube and pan-fry until golden. For lentils, use brown or green varieties and simmer them for 20 minutes before adding to the stew. Boost umami with 1 tbsp soy sauce or ½ cup mushrooms to replace the beefy depth.
Why did my stew turn out too thick?
This usually happens when the beans absorb too much liquid. To fix it, stir in ½ to 1 cup warm broth or water while reheating. For prevention, add the beans after the stew has simmered for 1 hour (not at the start). If using canned beans, rinse them well to remove excess starch that thickens the sauce.
Can I add other vegetables to this stew?
Try adding 1 zucchini (diced), 1 cup spinach (stirred in at the end), or ½ cup diced bell peppers. For heartier stews, include 1 small potato (cubed) or ½ cup corn kernels. Just add delicate veggies (like spinach) in the last 10 minutes of cooking to prevent mushiness.