Hearty White Bean Stew with Meat and Tomato

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the stew meat and brown it on all sides, about 5-7 minutes. Remove the meat and set aside.

Reduce heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes.

Add the minced garlic, tomato paste, and allspice. Cook for 2-3 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.

Return the browned meat to the pot. Pour in the crushed tomatoes and water (or beef broth). Bring the stew to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the meat is tender.

Drain and rinse the canned white beans, then add them to the pot. Stir in salt and black pepper.

Continue to simmer, uncovered, for another 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Taste and adjust seasoning as needed. Garnish with fresh chopped cilantro before serving.