Great Northern Bean and Ground Beef Stew with Herbs
A hearty and nourishing stew combining tender Great Northern beans with seasoned ground beef in a rich tomato base. Aromatic herbs like basil, thyme, and oregano infuse every spoonful with warm, comforting flavors, while nutritional yeast adds a subtle umami depth. This protein-packed one-pot meal is perfect for cold evenings when you want something satisfying and wholesome. The stew's thickness can be easily adjusted with water to suit your preference, making it versatile for serving as a thick stew or a brothier soup-like consistency.
Ingredients
- 1 pounds grass-fed ground beef
- 2 small red onions, diced
- 4 cups Great Northern beans, cookedcannellini beans1:1
Cannellini beans work as an excellent substitute with similar texture
Full guide → - 4 cups pure water
- 1 6-ounce can tomato paste
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ cup nutritional yeast
Instructions
- 1
Brown the ground beef in a stockpot over medium-high heat, keeping it chunky
- 2
Add the diced onions and saute until translucent
- 3
Turn down heat to medium
- 4
Whisk tomato paste into 4 cups water until smooth and add to pot
- 5
Add beans and all remaining ingredients except additional water to pot
- 6
Bring to a boil, then turn down heat to low
- 7
Simmer covered for about 15 minutes
- 8
Taste and adjust seasonings if necessary
- 9
Add more water to achieve desired thickness
Tips
Keep the ground beef chunky when browning for better texture in the finished stew
Whisk the tomato paste thoroughly with water before adding to prevent lumps from forming
Adjust the final consistency by adding water gradually until you reach your preferred thickness
Good to Know
Refrigerate leftovers for up to 4 days in covered containers
Can be made 1-2 days ahead and reheated, flavors improve overnight
Serve hot in bowls with crusty bread or over rice
Common Mistakes
Don't skip browning the beef properly to avoid bland flavor
Whisk tomato paste completely to avoid lumpy texture
Substitutions
Cannellini beans work as an excellent substitute with similar texture
Full guide →FAQ
Can I use dried beans instead of cooked beans?
Yes, use 1.5 cups dried beans soaked overnight and cooked until tender before adding to the stew. This will add about 2 hours to prep time.
What if I don't have nutritional yeast?
You can omit it entirely or substitute with 2 tablespoons grated parmesan cheese for similar umami flavor, though this changes the dish significantly.
How long will this stew keep in the freezer?
This stew freezes well for up to 3 months in freezer-safe containers. Thaw overnight in refrigerator before reheating on stovetop.