A perfect cool weather dish, this stellar, hearty meal is great for double-date night, Sunday supper, Shabbat and Rosh Hashanah, just to name a few options. It could even work for a weeknight if made ahead of time, and then reheated for dinner.
A homey one-pot stew, it’s a mix of tender beef and white beans swimming in a velvety sauce, and is much brighter than its short ingredient list might indicate. That’s all thanks to the technique of slowly building layered flavor with beef fond, aromatics, spices, and acidic tomatoes.
Make sure to brown the beef in at least two batches, the pieces need room around them in order to brown properly, not steam. In the final hour after the beans go in, remove the lid entirely for the last 30 minutes, to thicken the stew nicely.
There are several serving suggestions, such as, couscous (we used whole wheat pearl), a loaf of crusty bread, sautéed greens, or a crisp side salad (our side dish), all of which work well to offset the stew’s richness. As far as garnishes go, try harissa or sambol oelek—although we didn’t feel any was necessary.
Beef and White Bean Stew with Cumin
Ingredients
- 3 lb. boneless beef chuck roast, excess fat trimmed, cut into 2″ pieces
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
- 2 Tbsp. (or more) extra-virgin olive oil
- 1 large onion, finely chopped
- 5 garlic cloves, finely chopped
- 1 Tbsp. plus 1½ tsp. Hungarian hot paprika or ½ tsp. crushed red pepper flakes
- 2 tsp. ground cumin
- Freshly ground pepper
- 3 Tbsp. double-concentrated tomato paste
- 2 15-oz. cans cannellini (white kidney) beans, rinsed
- 1 cup tomato purée
- Steamed couscous and finely chopped parsley (for serving)
Directions
- Pat 3 pounds of boneless beef chuck roast dry with paper towels, excess fat trimmed, cut into 2″ pieces, and season generously with kosher salt. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Working in batches and adding more oil between batches if pot looks dry, cook beef, turning occasionally, until golden brown, about 5 minutes. Transfer to a plate.
- Reduce heat to medium and add 1 large onion, finely chopped, and 5 garlic cloves, finely chopped, to pot. Cook, stirring often, until onion is softened and golden, 6–8 minutes. Add 1 tablespoon plus 1½ teaspoon Hungarian hot paprika or ½ teaspoon crushed red pepper flakes, 2 teaspoon ground cumin, and 1½ teaspoon Diamond Crystal or 1 teaspoon Morton kosher salt; season generously with freshly ground black pepper. Cook, stirring often, until spices are fragrant, about 1 minute. Stir in 3 tablespoons double-concentrated tomato paste.
- Return beef along with any accumulated juices to pot. Pour in 4 cups water and bring to a boil. Immediately reduce heat to low, partially cover pot, and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until beef is tender and liquid is slightly thickened, about 2 hours.
- Uncover pot and stir in two 15-ounce cans cannellini (white kidney) beans, rinsed, and 1 cup tomato purée. Bring stew back to a simmer. Reduce heat to low, partially cover, and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until beef is very tender and stew is thick, 60 minutes. Remove the lid entirely for the final 30 minutes to thicken the stew. Taste and season with more salt and black pepper if needed.
- Divide steamed couscous among shallow bowls and ladle stew over. Top with finely chopped parsley.
Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.
Recipe by Leah Koenig for Bon Appétit
Accounting for Taste 