Great Northern Bean Stew

By : | 0 Comments | On : March 27, 2024 | Category : Dairy Free, Get it together and go, Gluten Free, One Pot, Recipes, Soup

I think what I need to start doing, is just cataloging all the recipes I make during my week, because I am cooking every night! I also need to get better at actually taking PICTURES of these things. But, I’m not a professional, and I don’t have someone running around with a camera in their hand, snapping my ever move. No, I am an everyday cook. And sometimes I just don’t have a free handle to juggle a camera. So, bear with me as I try this new idea, of actually blogging what I am eating, making, doing on a weekly basis. I don’t make videos of everything… I wish I had the energy to do that (that is a whole other blog), but I don’t, so I hope this will supplement.

OKAY enough chatter, onto the recipe. If you are looking for a quick week night dinner, one you can adjust to your families liking, this one might be a new go-to! You can use ground beef, ground turkey, ground chicken or even ground pork! Pick your fancy. Stick to the Great Northern Bean if you can, but I bet it would also work to use some other white or mild bean. So delicious.

Print your Great Northern Bean Stew recipe here:

Great Northern Bean Stew


  • 1 Tablespoon oil (canola, vegetable, coconut, avocado, etc)
  • 1 small white onion, diced
  • 2 diced carrots
  • 1 celery rib, cut in half and diced
  • 2 pounds ground beef, turkey, chicken, or pork
  • 3 cans of Great Northern beans
  • 6 cups stock (beef, turkey, chicken, or ham stock to match your meat choices)
  • 6oz can tomato paste
  • 1 Tablespoon minced garlic
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional: 1 teaspoon red pepper flakes


  1. Add oil to a large stockpot on medium-high heat and once shimmering, add in the onions, carrots, and celery. Sauté for 4 minutes or until onions begin to soften.
  2. Add in the ground meat. Spread the ground meat into the pan and then resist all temptation to mix it up for at least 3 minutes. Maybe longer depending on how high the heat actually is. The goal is to get some brown bits on your meat before turning them in the pan.
  3. Drain off any excess grease at this point.
  4. Once the meat is browned, add in the tomato paste and mix well. Cook off the tomato paste for 2-3 minutes.
  5. Add in the garlic and stir for 30-60 seconds, careful to not burn the garlic. Add in the stock, and all the seasonings (start with 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust at the end.
  6. Add in any red pepper flakes if you are using.
  7. Add beans and mix well.
  8. Bring to a simmer, then reduce heat to medium. Cover and simmer for about 15 minutes.
  9. Serve and enjoy.

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