Photo courtesy of She Wears Many Hats.

Think of cold nights spent by a crackling fire, warming up with a hot bowl of mouthwatering and hearty beef and bean soup that features Randall Great Northern Beans. The flavors, textures, and nutrition of this meal from She Wears Many Hats are all top-notch, making it a family favorite you’ll make on repeat.



• 2 Tbsp olive oil, divided

• 2 pounds beef stew meat, trimmed and cut into 1-inch pieces

• 2 cups onion, chopped

• 2 cups carrot, sliced or chopped

• 4 garlic cloves, minced or grated

• 2 cups water

• 1 1/2 tsp salt

• 1 tsp black pepper

• 1 tsp dried thyme

• 1/2 tsp dried sage

• 4 bay leaves

• 32 ounces beef broth

• 6 cups Randall Great Northern Beans


Heat a large cooking pot over medium-high heat. Add 1 Tbsp of oil and heat it until it easily coats the bottom of the pot.

Add beef to pot and brown it on all sides, working in batches if needed. Remove the beef from the pot.

Add the remaining 1 Tbsp of oil to the pot and heat. Add the onion, carrot, and garlic and saute for 5 minutes.

Return beef to the pot. Stir in the water, salt, black pepper, thyme, sage, bay leaves, beef broth, and Randall Great Northern Beans. Bring everything to a simmer. Cover and allow it to simmer for a minimum of 2 hours until the beef is tender.

Discard the bay leaves. Add salt and pepper to taste.