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Navy Bean Stew

Navy Bean Stew


  • 1 tbsp olive oil
  • 4 oz. mushrooms sliced
  • 1 yellow onion diced
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 3 cloves garlic minced
  • ½ cup red wine I used a cabernet sauvignon
  • 2 russet potatoes cubed
  • 1-14 oz can crushed tomatoes
  • 1-32 oz beef broth
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp dried parsley
  • ½ tsp red pepper flakes
  • 1 cup frozen peas
  • 2 cups navy beans cooked
  • ¼ cup water
  • ¼ cup all-purpose flour
  • ¼ cup Parmigiano-Reggiano cheese


  • Sauté mushrooms and onion in olive oil over medium-high heat in a dutch oven (or regular pot) until some of the water from the mushrooms evaporates (about 5 minutes).
  • Add celery and carrots and cook another 5 minutes.
  • Add garlic and red wine and cook until the smell of alcohol is gone (about 5 minutes or so).
  • Add the potatoes, tomatoes, broth, Italian seasoning, salt, pepper, parsley, and red pepper flakes and bring to a boil.
  • Cover and reduce heat to simmer for about an hour, or until potatoes are tender.
  • Mix the water and flour in a separate small bowl to make a paste.
  • Add peas, navy beans, and flour mixture to the pot. Increase heat to medium or medium-high to bring back up to a slow boil and cook uncovered for another 20 minutes.
  • Add Parmigiano-Reggiano cheese to serve.


You can use either can or dried beans in this recipe. If using dried beans, cook them first (recipe below)
Another quick note: this stew recipe can be made vegetarian by using vegetable broth instead of beef broth.