Soups & Stews
This beef and white beans recipe delivers the soul-warming comfort of a classic Italian stufato—where tender beef and creamy cannellini beans simmer into a rich, aromatic stew that tastes like a hug in a bowl. The secret lies in slow-braising the beef until fork-tender while letting the beans absorb the deep, savory flavors of garlic, tomatoes, and rosemary. I perfected this version after years of testing, balancing traditional techniques with modern shortcuts to ensure it works for both weeknight dinners and special occasions.
The beauty of this dish is its versatility—it’s hearty enough for a winter meal but light enough for spring, thanks to the beans’ natural creaminess and the beef’s satisfying bite.
A splash of red wine deglazes the pan early on, infusing the stew with bright acidity that cuts through the richness, while a final touch of grated Parmesan adds a salty, umami finish. The result? A stew that’s restaurant-quality but built on simple, pantry-friendly ingredients.
What makes this recipe truly special is how it transforms humble ingredients into something extraordinary. The beef becomes melt-in-your-mouth tender, the cannellini beans break down just enough to thicken the sauce naturally, and every spoonful delivers layers of flavor—earthy, savory, and slightly sweet.
Serve it with crusty bread to soak up the last drops, or pair it with a simple arugula salad to balance the richness. This is the kind of dish that gets better with time, as the flavors meld and deepen.
Ready in under 2 hours (with minimal hands-on time), this stew is perfect for meal prepping or feeding a crowd. The leftovers reheat beautifully, making it an ideal make-ahead option for busy weeks.
Whether you’re cooking for family, friends, or just craving a comforting meal, this beef and white beans recipe delivers warmth, satisfaction, and a taste of Italy—without the fuss.
Ingredients for beef and white beans
Simple, flavorful ingredients that transform into a restaurant-quality Italian stew.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 2 lb | Boneless, cut into 1.5-inch cubes |
| Cannellini Beans 🌾 | 2 cups | Dried, soaked overnight or canned (drained) |
| Crushed Tomatoes 🍅 | 1 can (15 oz) | San Marzano preferred, no salt added |
| Red Wine 🍷 | ½ cup | Bold dry variety like Cabernet Sauvignon |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Carrots 🥕 | 2 medium | Peeled, sliced into 1/2-inch pieces |
| Celery Stalks 🌿 | 2 whole | Diced, fresh preferred |
| Onion 🧅 | 1 medium | Yellow, diced |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, or 1 tbsp dried |
| Bay Leaves 🌿 | 2 whole | Dried, standard size |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For sautéing vegetables |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, for finishing |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, for finishing |
| Vegetable or Beef Broth 💧 | 2 cups | Low-sodium preferred |
The chuck roast is the heart of this dish—look for well-marbled cuts at Whole Foods or your local butcher. If using dried beans, soak them overnight for perfect texture; canned beans save time but rinse well to remove excess sodium. San Marzano crushed tomatoes elevate the dish with their natural sweetness, though any high-quality canned tomatoes work. For the wine, any bold, dry red will do—Cabernet Sauvignon or Merlot are my go-tos. Fresh rosemary adds depth, but dried works in a pinch (use one-third the amount).
No red wine? Substitute with 2 cups beef broth plus 1 tbsp balsamic vinegar for similar acidity. Swap cannellini beans for great northern or pinto beans if needed. The carrots and celery can be pre-chopped from bags to save time, but fresh has better flavor. For extra richness, stir in 2 tbsp tomato paste with the crushed tomatoes. If you're short on time, use pre-minced garlic from a jar—just taste before adding more salt.
This stew tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months. Portion into single servings before freezing for easy reheating. To reheat, add a splash of broth or water to prevent drying out. The Parmesan should be grated fresh just before serving—it makes all the difference.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub pots—just brown the chuck roast, toss everything in one Dutch oven, and let it simmer. The wine and tomatoes do all the heavy lifting while I do the dishes later (or not at all).
- Wine-Infused Depth: That splash of red wine isn’t just for show—it melts into the tomatoes and beef, creating a rich, savory sauce that tastes like it simmered for hours. Honestly, the first time I made this, I thought, “Wait, I didn’t even add much wine, how is this so good?”
- Leftovers That Beg: This dish tastes better the next day, especially after the flavors meld overnight. I’ll be real: I’ve reheated portions for lunch three times in a row, and no one’s ever complained—even my picky husband.
- Budget-Friendly Feast: Chuck roast and cannellini beans stretch into a hearty meal for half the cost of steak. Between us, this is how I feed my family of four for under $15 without sacrificing flavor—proof that cheap cuts can be the star.
Step-by-step instructions for Italian beef and white bean stew
This hearty Italian stew delivers deep flavor through slow cooking and aromatic layers.
Sear the Chuck Roast for Rich Depth
Pat the 2 lb chuck roast dry with paper towels and cut it into 1.5-inch cubes. Heat the 0.25 cup extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, add the beef cubes and sear for 3-4 minutes per side until they develop a deep brown crust. This step builds foundational flavor through the Maillard reaction.
Remove the seared beef and set it aside. If the oil becomes too dark or smoky, discard all but 1 tablespoon and add fresh oil to maintain proper heat. The goal is golden-brown beef that will release easily from the pan—a sign it's ready for the next stage. Don't overcrowd the pan or the beef will steam instead of sear.
Sauté the Vegetable Base
In the same Dutch oven, add the diced 1 medium onion, sliced 2 medium carrots, and diced 2 whole celery stalks. Cook over medium heat for 5-6 minutes until the vegetables soften and begin to caramelize. Stir occasionally to prevent burning, especially the onions which release moisture that can cause sticking.
Add the minced 4 cloves garlic and cook for an additional 30 seconds until fragrant. Immediately stir in the chopped 0.25 cup fresh rosemary and 2 whole bay leaves. The rosemary should release its piney aroma and the bay leaves will infuse subtle earthy notes. This aromatic trio forms the flavor backbone of the stew.
Deglaze and Build the Sauce
Pour in the 0.5 cup red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. This deglazing captures all the flavor you've built so far. Let the wine simmer for 3-4 minutes until reduced by half, which intensifies its flavor and creates a rich base for the stew.
Add the 1 can (15 oz) crushed tomatoes and stir to combine. The acidity from the tomatoes will help break down the beef further during cooking. Sprinkle in the 1.5 tsp salt and 0.5 tsp black pepper, then add the 2 cups vegetable or beef broth. The liquid should come up about halfway to the top of the beef cubes—if it's too shallow, add a splash of water.
Simmer the Stew to Perfection
Return the seared beef to the Dutch oven and add the 2 cups cannellini beans. Bring the stew to a gentle simmer over medium-low heat, then reduce to low heat. Cover partially with a lid and let it cook for 2-2.5 hours, stirring occasionally. The stew should bubble gently—if it boils vigorously, reduce the heat to maintain even cooking.
Check the internal temperature of the beef after 2 hours. It should reach 195-200°F and be fork-tender with no resistance. If the stew looks too thick, add 1/4 cup water or broth. The beans should be fully tender but still hold their shape. Real talk: this is where patience pays off—the longer it simmers, the deeper the flavors develop.
Finish and Serve Warm
Remove the 2 whole bay leaves and discard them. Taste the stew and adjust seasoning if needed—you might need a pinch more salt or black pepper. Stir in the 0.5 cup freshly grated Parmesan cheese and let it melt into the stew for 1-2 minutes. The cheese adds a final umami richness that balances the dish.
Ladle the stew into warm bowls and serve immediately. Each spoonful should deliver tender beef, creamy beans, and a complex sauce that coats every bite. Pair with crusty bread to soak up the hearty broth, or serve over polenta for a satisfying meal. The aroma alone will tell you this is a dish meant to be shared.
Pro Tips For Making Beef And White Beans
- SEAR THE ROAST FIRST: High heat for 3–4 minutes per side—don’t rush this. The crust locks in flavor and keeps the beef from drying out later, especially when it’s slow-cooked with beans and wine.
- SOAK BEANS FOR 1 HOUR: Skip the overnight soak if you’re short on time, but even 30–60 minutes in warm water softens cannellini beans enough to break down properly. Drain and rinse before adding—starchy water makes the sauce gummy.
- DEGLAZE WITH WINE IMMEDIATELY: After searing the beef, pour in the red wine right away while the pan is still hot. Let it bubble for 2–3 minutes to burn off the alcohol and pull up all those browned bits—this is where the depth of flavor starts.
- CHECK BEAN TENDERNESS AT THE END: Cannellini beans should mash slightly when pressed between fingers, not stay hard. If they’re still tough after simmering, add 1–2 cups hot water and cook another 15–20 minutes. Overcooking turns them mushy, but undercooked beans ruin the texture.
Pro cooking tips for great beef and white beans
Sear Like a Pro
For perfectly browned beef, use a large Dutch oven—it gives you enough space to sear without overcrowding. I swear by a Lodge 5.5-quart Dutch oven because it distributes heat evenly and retains it well.
Pat the beef extra dry with paper towels before searing, and work in single-layer batches to avoid steaming. The goal is a deep caramelized crust—this is where all the flavor magic happens through the Maillard reaction. 🔥
Wine Deglaze Secrets
Don’t just pour the wine and walk away—scrape every browned bit from the bottom of the pot with a wooden spoon. These bits, called fond, are packed with flavor. Let the wine reduce by half before adding tomatoes—this concentrates its flavor and prevents dilution.
For an extra boost, add 1 tsp tomato paste with the crushed tomatoes to thicken the sauce naturally. This step is where the stew’s depth begins. ⏰
Low-and-Slow Simmering
Maintain a gentle simmer, not a rolling boil—this keeps the beef tender and prevents the beans from breaking down too much. If your stew boils vigorously, reduce the heat to low and let it bubble softly.
I like to stir every 30 minutes to distribute heat evenly and prevent sticking. The internal temperature of the beef should reach 195-200°F—this ensures it’s fork-tender without drying out. 💡
Bean Texture Control
Cannellini beans should be creamy but still hold their shape—overcooking turns them mushy. If using dried beans, soak them overnight for even cooking. For canned beans, rinse well to remove excess sodium.
If the stew thickens too much during simmering, add ¼ cup broth to maintain balance. The beans should break down just enough to thicken the sauce naturally, adding body without losing texture. ✨
Finishing Touches
Grated Parmesan cheese should be added just before serving—it melts into the stew and adds a salty, umami finish that elevates the dish. For extra richness, stir in 1 tbsp butter with the Parmesan.
Taste and adjust seasoning—sometimes the beans need a pinch of salt, or the wine might require a splash of balsamic vinegar for brightness. These final adjustments make all the difference. 🧀
Equipment Must-Haves
Invest in a good wooden spoon—it’s heat-resistant and won’t scratch your Dutch oven. A meat thermometer is non-negotiable for checking beef doneness. For extra flavor, I like to toast the rosemary and bay leaves in the oil for 30 seconds before adding them to the stew.
This releases their essential oils and deepens their aroma. These small upgrades take your stew from good to restaurant-quality. 💪
Nutrition facts
Frequently asked questions
Can I substitute dried beans for canned in this recipe?
Yes! Use 2 cups dried cannellini beans but soak them overnight in plenty of water. Drain and rinse before adding to the stew. Dried beans add more texture and flavor depth, but they require longer cooking time—simmer the stew for 3-4 hours instead of 2-2.5 hours. Always check bean tenderness before serving.
What cut of beef works best for this stew?
Chuck roast is ideal because its marbling keeps the meat tender during long cooking. Alternatives like stew meat or brisket work well too, but avoid lean cuts like sirloin—they’ll dry out. For extra flavor, ask your butcher to trim excess fat from the chuck roast before cubing.
How can I make this stew faster?
Use a pressure cooker to cut cooking time to 45-60 minutes. Sear the beef first, then add all ingredients (including beans) and cook on high pressure for 30 minutes after the pressure builds. For stovetop, use pre-chopped veggies and canned beans to save 30-45 minutes. The flavor will be slightly different but still delicious!
Why did my stew turn out too thick?
This usually happens when beans break down too much or the liquid reduces too fast. To fix it, stir in ¼-½ cup broth or water while simmering. For prevention, don't overcrowd the pot and stir occasionally. If using dried beans, add them 30 minutes before the beef is done to control texture.
Can I make this stew in a slow cooker?
Brown the beef first, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 5-6 hours. The slow cooker's gentle heat ensures tender beef and creamy beans. Add extra broth if needed—the liquid level should be about halfway up the beef cubes.