White Bean Stew
Make this easy stew on a Sunday afternoon and dinner is done for Monday.
As you see from the intro, I’m a big fan of planning ahead. This stew is one of my go-to’s on a Sunday afternoon when I’m trying to plan out my week. Between boring tasks like doing laundry and picking up the house, I like to make this insanely easy and tasty meal to help future proof my week. What is future proofing? It’s a superpower I’ve developed in which I look at my calendar and see which days are going to be crazy and I won’t have time to cook a meal for myself. Mondays tend to be busier for me. Therefore I won’t have a ton of time to prep a meal. This is where this hearty stew kicks in and helps you get stuff done while keeping you well fed. Congrats! You are now future proof.
INGREDIENTS
2 tablespoons butter
2 tablespoons olive oil
3 shallots, chopped
2 medium carrots, diced
8 ounce package of mushrooms, cleaned and cut up (Since this is a stew, I chop and cook the stems. You are the chef, so it’s your call.)
4 thyme sprigs
3 garlic cloves, finely grated or minced
1/2 cup red wine
5 tablespoons tomato paste
2 cans cannelini beans (I cook w/ the bean water; feel free to drain and rinse)
2 cups vegetable broth
Chopped fresh parsley
A few splashes of balsamic vinegar
INSTRUCTIONS
In the metal insert of a slow cooker or Dutch oven, melt butter and add olive oil. Add shallots, cook for 8 minutes until lightly browned. Add carrots, cooking for 5 minutes. Season with salt. Add mushrooms and cook for 10 minutes until all veggies are tender. Add thyme sprig and garlic, cook for 1 minute. Add wine and tomato paste, stirring to combine. Wine should evaporate in 4 minutes. Add beans, broth, and season with pepper. Bring to a boil over high heat for 2 minutes. Reduce heat to low if you are cooking stove top. Partially cover, stir occasionally, and let sauce thicken while it cooks for 30 minutes.
For a slow cooker: put lid on, move from stove top to slow-cooking device and cook for 3 hours on low.
When done, remove thyme sprig. Add a few splashes of balsamic vinegar and parsley. Stir to combine. Season with salt and pepper. Serve or let sit for a day so the flavors get more intense.
PRO TIP: Serve with a slice of bread to help sop up the juices.
