1 rating

Mediterranean Beef and Bean Stew


Warm up to a cup of this stew during chilly fall and winter nights. The beans add that layer of flavor and texture we all love. 

For more recipes, visit bushbeans.com.


  • 1 Tablespoon olive oil
  • 2 Pounds beef shoulder, cut into 2-inch cubes
  • 2 slices bacon, chopped
  • 1/2 Teaspoon dried, crushed rosemary
  • Salt and pepper
  • 1 small onion, chopped
  • 1 medium carrot, peeled and thickly sliced
  • One 10-ounce can diced tomatoes, undrained
  • One 16-ounce can garbanzo beans, drained
  • 1/2 Cup beef broth or red wine


Heat oil in a 10-inch skillet over medium-high heat. Add beef and brown thoroughly with bacon and rosemary. Season lightly with salt and pepper.
Add onion; sauté until lightly caramelized.

Place beef mixture, carrot and tomatoes in slow cooker. Top with beans and beef broth or red wine.

Cover and cook 3-4 hours on low.