Mediterranean Diet Hearty Beef and Beans Stew

Dive into a bowl of pure comfort with this Mediterranean Diet Hearty Beef and Beans Stew, a soul-warming dish brimming with robust flavors and wholesome ingredients. Tender chunks of beef chuck are slow-simmered with a medley of fresh vegetables, protein-packed cannellini beans, and chickpeas, all seasoned with aromatic herbs like thyme and oregano. The rich, savory broth is heightened with the natural sweetness of red bell peppers and carrots, creating a perfectly balanced stew that's both nourishing and satisfying. Featuring heart-healthy olive oil and a fresh parsley garnish, this recipe fits seamlessly into a Mediterranean diet while delivering big on flavor. With minimal prep and a simmer-until-perfect cooking technique, this hearty stew is the ideal make-ahead dinner for cozy nights or family gatherings. Serve it piping hot with a crusty slice of bread for the ultimate rustic meal experience!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds beef chuck, cut into 1-inch cubes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 large red bell pepper, chopped
• 14 ounces canned diced tomatoes
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 15 ounces cannellini beans, drained and rinsed
• 15 ounces chickpeas, drained and rinsed
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot in batches to avoid overcrowding. Brown the beef on all sides, about 5 minutes per batch. Remove the beef and set aside.

Step 2

In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, sauté until the onion is softened, about 4 minutes.

Step 3

Add the carrots, celery, and red bell pepper, sauté for another 5 minutes until the vegetables begin to soften.

Step 4

Stir in the diced tomatoes, beef broth, thyme, oregano, and bay leaf. Return the browned beef to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for about 90 minutes, or until the beef is tender.

Step 5

Add the cannellini beans and chickpeas to the stew. Stir to combine and cook for an additional 15 minutes to heat the beans through.

Step 6

Remove the bay leaf and stir in the chopped parsley. Taste and adjust seasoning with more salt or pepper if necessary.

Step 7

Serve the stew hot, garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(3599.5g)

Amount per serving	% Daily Value*
Calories	3472.9

Total Fat 192.4g	0%
Saturated Fat 64.4g	0%
Polyunsaturated Fat 6.1g
Cholesterol 518.2mg	0%
Sodium 8987.0mg	0%
Total Carbohydrate 244.4g	0%
Dietary Fiber 73.9g	0%
Total Sugars 57.7g
Protein 204.4g	0%

Vitamin D 0IU	0%
Calcium 876.3mg	0%
Iron 44.4mg	0%
Potassium 7332.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 23.2%

Carbs: 27.7%