This Tuscan Beef Stew is a cozy bowl of goodness, packed with tender beef, hearty vegetables, and a splash of red wine for flavor. It’s like a warm hug on a chilly day!
Honestly, there’s nothing better than the rich smell wafting through the house while it cooks. I love serving it over creamy polenta or with crusty bread to soak up all the tasty sauce!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews due to its rich flavor and tenderness when slow-cooked. If you prefer a leaner option, you can use round roast, but it might not be as juicy.
Olive Oil: A staple in Tuscan cooking, olive oil adds depth. If you need a substitute, use canola or vegetable oil, but the unique flavor won’t be the same.
Vegetables: Onions, carrots, and celery are the holy trinity for a great base. Feel free to swap in bell peppers or parsnips if you have them on hand.
Red Wine: Chianti is recommended for authenticity. If you don’t drink alcohol, use beef broth or grape juice for deglazing instead.
Kale or Spinach: These greens add nutrition and color. You can also use Swiss chard or collard greens if preferred.
How Do You Perfectly Sear Beef for Stew?
Searing the beef adds a wonderful depth of flavor to your stew. To achieve the best results, follow these steps:
- Make sure your beef cubes are dry—moisture will steam instead of sear.
- Use a hot, heavy-bottom pot to ensure a good browning.
- Don’t overcrowd the pot; work in batches if needed. Each piece should touch the bottom of the pot.
- Sear for about 4-5 minutes per side until a deep brown crust forms.
- Remove the beef and let it rest while you sauté your vegetables.
This method locks in juices and enhances the stew’s overall flavor.
What’s the Best Way to Thicken the Stew?
As the stew cooks, you might want a thicker consistency. Here are tips to achieve that:
- The natural starch from the potatoes helps thicken the stew. Make sure they’re well-cooked.
- If you want it thicker, you can mash a few potato pieces with a fork and stir them back in.
- For an even richer sauce, consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
This will create a delightful velvety texture for your stew!
Tuscan Beef Stew
Ingredients:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 medium potatoes, peeled and diced
- 1 can (14 oz) diced tomatoes
- 1 cup red wine (such as Chianti)
- 3 cups beef broth
- 2 tsp dried rosemary or 1 sprig fresh rosemary
- 2 tsp dried thyme or 1 tsp fresh thyme leaves
- 1 bay leaf
- 2 cups kale or spinach, chopped
- 1 tbsp tomato paste
- Fresh rosemary sprig, for garnish (optional)
Time Estimate:
You will need about 20 minutes for prep and about 2 to 2.5 hours of cook time to get this flavorful stew just right. The slow simmering allows the ingredients to meld beautifully for a delicious, hearty meal.
Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. Season them generously with salt and freshly ground black pepper. This helps to enhance the flavor of the beef.
2. Sear the Beef:
In a large heavy-bottom pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, for about 4-5 minutes per batch. Once browned, remove the meat from the pot and set it aside. This step is essential for developing rich flavors!
3. Sauté the Vegetables:
In the same pot, add the remaining 1 tablespoon of olive oil. Then, toss in the diced onion, minced garlic, chopped carrots, and chopped celery. Cook these vegetables, stirring occasionally, until they soften and the onions become translucent—about 5-7 minutes. Aromas will start to fill your kitchen!
4. Deglaze with Wine:
Add the tomato paste and stir for about a minute to cook it slightly. Then, pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom. These bits are packed with flavor! Allow the wine to reduce by half, which will take about 3-4 minutes.
5. Add Liquids and Herbs:
Now it’s time to return the browned beef to the pot. Add the diced tomatoes, beef broth, dried rosemary, dried thyme, and bay leaf. Stir everything well to combine all those glorious flavors.
6. Simmer the Stew:
Bring the stew to a boil, then reduce the heat to low. Cover the pot and allow it to simmer gently for 1.5 to 2 hours. Stir occasionally until the beef is very tender. This slow cook is where all the magic happens!
7. Add Potatoes and Finish Cooking:
Add the diced potatoes into the bubbling stew and continue to cook uncovered for another 30 minutes. This will let your potatoes become tender and help thicken the stew slightly.
8. Add Greens:
Stir in the chopped kale or spinach, cooking for an additional 5 minutes until the greens are fully wilted and incorporated. This will add a pop of color and nutrition to your stew!
9. Taste and Adjust:
Once cooked, remove the bay leaf and any rosemary sprig. Give the stew a taste and adjust the seasoning with more salt and pepper if necessary. Make it perfect for your palate!
10. Serve:
Now it’s time to dig in! Spoon the Tuscan beef stew over creamy polenta or serve it alongside crusty bread. Garnish with a fresh sprig of rosemary for a pretty touch. Enjoy the warmth and deliciousness of this homemade meal!
This hearty stew features tender chunks of beef stewed with colorful vegetables, savory herbs, and robust red wine flavor, making it the perfect comforting Tuscan-style dish.
Can I Use Different Cuts of Beef for This Stew?
Yes, you can use other cuts like brisket or round. However, keep in mind that these cuts may not be as tender as chuck when simmered. Choosing a cut with some marbling will ensure a richer flavor and tenderness.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can substitute it with additional beef broth or use grape juice with a splash of vinegar to mimic the acidity of wine. This will still give great flavor to the stew!
How Long Will Leftover Stew Last in the Fridge?
Leftover Tuscan beef stew can be stored in an airtight container in the refrigerator for up to 3-4 days. Just make sure it’s cooled to room temperature before refrigerating to maintain freshness.
Can I Freeze This Stew?
Absolutely! Tuscan beef stew freezes well. Allow it to cool completely, then transfer it to freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months. Just thaw it in the fridge overnight before reheating.
