Tuscan Beef Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 50 mins
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Servings
10
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Calories
549 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Beef Stew
Description
Tuscan Beef Stew starts with beef chunks seasoned generously with kosher salt and coarsely ground black pepper. The meat is browned nestled among sautéed onions and whole garlic cloves, which soften and caramelize before tomato paste is cooked in to add richness and acidity. Fresh rosemary sprigs are tucked in for herbal aroma.
The pot is covered and slow-roasted in the oven in a dry heat at 325°F, initially for two hours and then uncovered for an additional hour or more until the beef becomes fork tender. Red wine adds depth and a slight fruity character to the braising liquid, melding all flavors together.
The resulting stew is ideal for hearty meals in colder weather and pairs well with crusty bread or polenta. The method highlights the transformation of inexpensive beef cuts into luxurious, tender morsels infused with savory layers.
Ingredients
- 6 pounds beef chuck roast trimmed of extra fat and cut into 2-inch chunks, boneless
- 2 tablespoons black pepper freshly ground, coarse
- 1 tablespoon kosher salt
- 1 large yellow onion , halved and thinly sliced
- 15 garlic peeled, cloves
- 3 tablespoons tomato paste
- 3 prigs rosemary plus 1 tablespoon minced rosemary, fresh
- 2 cups red wine such as cabernet sauvignon, chianti, or merlot, dry
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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