This Italian-style beef stew builds on a familiar base — seared beef, aromatics, and broth — but adds cannellini beans, green beans, roasted garlic, and a spoonful of pesto to give the pot more going on. It’s the kind of meal that fills a table without much fuss, and the leftovers are just as good the next day.
Why this recipe works
Two things carry this stew. First, roasting a whole garlic bulb before it goes in: the cloves caramelize in the oven and turn sweet and mellow, then dissolve into the broth when squeezed in, adding a depth that raw or sautéed garlic simply doesn’t produce. Second, the pesto goes in at the end, not during the simmer. Basil breaks down fast under heat, so stirring pesto in off the heat keeps those herbal, nutty notes sharp rather than muddy. Together these two steps do more for the final flavor than any extra seasoning pass.
Troubleshooting
- Broth tastes thin after simmering: Remove the lid for the last 15–20 minutes and let it reduce uncovered. The cannellini beans will also help thicken it as they break down slightly — give them a gentle stir against the pot wall.
- Green beans turned grey and mushy: They went in too early. Add them in the final 10 minutes of cooking so they stay bright and have a little bite.
- Beef is tough even after the full cook time: The pieces were likely too large or the heat was too high. Cut beef into uniform chunks no bigger than 1½ inches, and keep the simmer at a gentle bubble — a hard boil tightens the muscle fibers instead of relaxing them.
- Pesto flavor disappeared into the pot: It was added while the stew was still boiling. Let the heat drop to low before stirring it in, and don’t cook it further after that point.
- Stew is too salty after reducing: Add a drained, rinsed can of cannellini beans beyond what the recipe calls for — they absorb salt and bulk out the pot without changing the flavor profile.
Make-ahead notes
This stew keeps well in the fridge for up to 4 days in a sealed container — the flavors settle and improve overnight, making it a solid candidate for batch cooking. Skip the fresh parsley garnish until you’re ready to serve; it wilts and adds nothing once stored — not worth the extra dish. For freezing, leave out the green beans before you freeze (they go watery on thaw) and add a fresh batch when you reheat. Freeze in portions for up to 3 months. Reheat on the stovetop over medium-low, adding a splash of beef broth to loosen it, until it reaches a full simmer and the internal temperature of the beef pieces hits at least 165°F (74°C) throughout.
Give This Succulent, Italian Beef Stew A Try!
Ingredients
1 bulb garlic
2 pints beef stock (beef broth or beef bouillon) - unsalted
¼ cup all purpose flour (plain flour Australia and UK) - all-purpose
¼ teaspoon sea salt
½ teaspoon paprika
½ teaspoon ground black pepper - fresh ground
3 Tablespoons olive oil - or grapeseed oil
1 ¼ pounds ground beef (minced beef) - round or chuck shoulder (cut into cubes)
3-4 medium carrot - chopped
2 ribs celery - chopped
1 medium yellow onion - small, chopped
¼ teaspoon red pepper (red capsicum) - crushed
2 Tablespoons tomato paste
1 piece bay leaf (bay leaves) - medium
1 ½ cup green beans - no salt added
1 ½ cup cannellini beans - low sodium, drained
2 tablespoons pesto - fresh-made or store-bought
¼ cup parsley - Italian, chopped
Instructions
- Preheat the oven to 200°C. Cut the top of the garlic crosswise to expose the cloves. Place the bulb on a large piece of foil with olive oil and a sprinkle of salt and pepper. Form a pouch with the foil and press together to enclose the garlic. Bake for 30 minutes or until the cloves are soft.
- Carefully open the pouch and allow the garlic to cool. Then, squeeze out the cloves from the bulb and discard the garlic skins.
- Place the beef stock and the garlic into a blender. Blend until incorporated and set aside.
- Place the flour, salt, pepper, and paprika in a large plastic storage bag. Add the beef to the flour mixture, seal the bag and shake until meat is coated.
- Heat 2 tbsp of oil in a large pot on medium heat. Add the beef and cook until browned on all sides. Transfer the beef to a plate. (Leave the juice from the meat in the pot.)
- Add 1 tablespoon oil to the pot if needed. Stir in the carrots, celery, and onion and cook over medium-high heat until the onion is translucent. Stir in tomato paste and crushed red pepper and cook for about 1 minute.
- Add the beef stock to the pot and bring it to a boil. Then reduce heat to medium-low. Add beef and cover the pot. Simmer for 1.5 hour until the meat is tender.
- Add the green beans, cannellini beans, pesto, Italian parsley, and salt and pepper to taste to the pot and cook for 10-15 minutes.
- Remove the pot from heat. Let it rest for 15 minutes and serve.
Nutrition
Frequently asked questions
Can I use a slow cooker instead of the stovetop?
Yes — sear the beef and sauté the aromatics on the stovetop first, then transfer everything except the green beans and pesto to the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours, then stir in the green beans and pesto in the last 20 minutes with the lid on.
What cut of beef works best here?
Chuck is the most practical choice — it has enough fat and connective tissue to stay tender through a long braise without drying out. Brisket also works but takes longer to break down; avoid lean cuts like round, which turn dry and stringy.
Can I substitute dried beans for canned cannellini?
You can, but soak and pre-cook them fully before adding to the stew — dried beans added raw to an acidic broth can stay firm no matter how long you simmer. About 1½ cups of cooked dried beans replaces one standard 15-oz can.
How do I know the beef is cooked safely?
Because this recipe uses whole chunks of beef rather than ground meat, the target is fork-tender texture rather than a specific internal temperature — the long braise takes it well past any safety threshold. If you want to verify, a probe thermometer in the thickest piece should read at least 160°F (71°C).
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