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Tuscan Beef and Bean Stew

Katie Kimball
  • minutes
  • Serves 8

INGREDIENTS

1 lb

Beef for stew or venison, roast

3

Carrots

3 cloves

Garlic

4 oz

Mushrooms

1

Onion, large

1 tbsp

Parsley, fresh

1 15 ounce can

Tomatoes, with juice

2 cans

White beans

2 cups

Beef or bean broth

2 tbsp

Tomato paste

1 tsp

Italian seasoning

1/2 tsp

Pepper

1/2 tsp

Salt

2 tbsp

Olive oil and butter

1

Parmesan

3

sprigs Fresh thyme or 1/2 tsp. dried