Slow Cooker Italian Beef and Bean Stew
Rustic Italian-style stew combining tender beef chunks with hearty mixed beans in a tomato-pesto broth. The overnight bean soak and long, hands-off cooking develop deep flavors perfect for weeknight dinners or casual entertaining. Sun-dried tomato pesto adds bright, concentrated tang that cuts through the richness. Ideal for feeding a crowd with minimal effort.
Ingredients
- 2 pound beef stew meat, cut into 1-inch pieces
- 1 package dried bean soup mix with seasoning, 12 to 14 ouncescanned beans drained3 cansconvenience
omit overnight soak, add at end of cooking
- 1 can beef broth, 14.5 ounces
- 1 cup water
- ½ cup sun-dried tomato pesto saucefresh basil pestoequalvegetarian
note: flavor will be less concentrated
Instructions
- 1
Soak beans overnight in water in the refrigerator, covered.
- 2
Drain and rinse beans; pick through to remove grit and damaged beans.
- 3
Add beans, beef, broth, water, and seasoning packet to slow cooker.
- 4
Cover and cook on HIGH 5 to 6 hours or LOW 6 to 7 hours until beans and beef are tender.
- 5
Stir in pesto and mix well.
- 6
Season with salt and pepper to taste.
- 7
Serve topped with additional pesto if desired.
Tips
Do not stir during slow cooking; this allows beans and beef to cook evenly without breaking apart.
If using a pressure cooker, soak beans first, then cook at high pressure: 10 minutes for beans, quick-release, then 25 minutes for beef and broth combined.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through step 2 (soak and rinse beans) up to 1 day ahead. Assemble slow cooker the morning of cooking.
Ladle into bowls; top with fresh pesto, crusty bread on the side.
Common Mistakes
Do not skip the bean soak to avoid uneven cooking and tough beans.
Do not add pesto until the final step to preserve its bright flavor and avoid bitterness from extended heat.
Substitutions
omit overnight soak, add at end of cooking
note: flavor will be less concentrated
FAQ
Can I use canned beans instead of dried?
Yes. Drain and rinse 3 cans of mixed beans. Skip the overnight soak and add beans in the last 30 minutes of cooking to prevent mushiness. Reduce total cooking time accordingly.
What if I don't have sun-dried tomato pesto?
Use fresh basil pesto or marinara sauce. Fresh pesto adds brightness; marinara adds deeper tomato flavor. Both work equally well; adjust seasoning to taste.
How long can I keep leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.