Tuscan Beef Stew
User Reviews
5.0
135 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs 20 mins
-
Total Time
3 hrs 50 mins
-
Servings
10
-
Calories
549 kcal
-
Course
Main Course
-
Cuisine
Italian
Tuscan Beef Stew
Report
Rich and savory, this Tuscan beef stew is flavored with plenty of pepper and red wine for a surprisingly easy to make dinner.
Share:
Ingredients
- 6 pounds boneless beef chuck roast , trimmed of extra fat and cut into 2-inch chunks
- 2 tablespoons freshly ground, coarse black pepper
- 1 tablespoon kosher salt
- 1 large yellow onion , halved and thinly sliced
- 15 cloves of garlic , peeled
- 3 tablespoons tomato paste
- 3 prigs fresh Rosemary , plus 1 tablespoon minced rosemary
- 2 cups dry red wine , such as cabernet sauvignon, chianti, or merlot
Instructions
- Preheat the oven to 325°F with a rack placed in the lower third of the oven.
- Place the beef in a large bowl and sprinkle with the black pepper and kosher salt. Toss to coat, pressing the salt and pepper into the beef as needed.
- Heat the olive oil in a large Dutch oven or heavy bottomed pot with a lid over medium heat. Add the onion and whole garlic cloves and cook, stirring, for about 5-7 minutes or until the onion is soft and translucent and beginning to brown. Stir in the tomato paste and cook until it is fragrant and begins to brown, about 3-5 minutes. Snugly nestle the beef in the onion and garlic mixture with the rosemary sprigs. Cover tightly with a lid and place in the oven. Cook for 2 hours.
- Remove the dutch oven from the oven, stir, and uncover the pot to continue cooking for 1 to 1 ½ hours or until the beef is fork tender and is easily pierced. Transfer the meat to a large bowl. Place a strainer over a medium bowl or a Pyrex 4-cup measuring cup. Pour the meat juices into the strainer and press on the solids to extract all of the liquid. Discard the solids.
- Pour the wine into the dutch oven and bring to a boil over medium-high heat. Reduce to medium and scrape up any browned bits from the pot. Cook until the wine is syrupy and reduced to 1 cup, about 5-7 minutes. Skim the fat from the reserved meat juices and pour into the pot. Bring to a simmer and cook stirring occasionally, until thickened and the sauce coats the back of a spoon, about 5 minutes.
- Return the beef to the pot, and add minced rosemary. Stir gently as the meat reheats in the sauce. Add more pepper and taste season with more salt to taste. Serve with creamy polenta, mashed potatoes, or pappardelle egg noodles. *Adapted from Christopher Kimball's Milk Street
Nutrition Information
Show Details
Calories
549kcal
(27%)
Carbohydrates
6g
(2%)
Protein
53g
(106%)
Fat
31g
(48%)
Saturated Fat
14g
(70%)
Cholesterol
188mg
(63%)
Sodium
958mg
(40%)
Potassium
1008mg
(29%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
115IU
(2%)
Vitamin C
4mg
(4%)
Calcium
65mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 6g | 2% |
| Protein | 53g | 106% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 188mg | 63% |
| Sodium | 958mg | 40% |
| Potassium | 1008mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 65mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
Other Recipes
You'll Also Love
