Tuscan Beef Stew
Kate Miller
Beefy tomato stew with cannellini beans thrown in for good measure.
Ingredients
- 2 Tbs olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 lb mushrooms, sliced
- 1 1/2 lbs beef stew meat
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1 15 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 2 cups beef stock
- 1 15 oz can cannellini beans, rinsed and drained
- 1 lb frozen spinach
- 3 Tbs tomato paste
- Additional salt and pepper, to taste
- Grated Parmesan cheese, optional
Directions
- Heat olive oil in a large pot. Stir in onions, garlic, and mushrooms. Cook for 5 minutes until mushrooms are lightly browned.
- Stir in beef and continue cooking until browned on all sides. Stir in Italian seasoning, salt, and pepper.
- Pour diced tomatoes, tomato sauce, and beef stock into pot. Bring to a boil, cover, and reduce heat to low.
- Simmer over low heat for 2 to 3 hours until beef is tender.
- Stir in beans, spinach, and tomato paste. Increase heat to medium and continue cooking an additional 10 to 15 minutes until thickened.
- Season with additional salt and pepper to taste. Garnish with Parmesan cheese, if desired.
Nutrition Facts
Calories 330
Calories from Fat 79 (24%)
(14%)Total Fat 9g
(13%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(9%)Cholesterol 26mg
(27%)Sodium 655mg
(44%)Potassium 1544mg
Total Carbohydrate 36g
(40%)Dietary Fiber 10g
Sugars 5g
Sugar Alcohols 0g
(59%)Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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