5 from 135 votes
Tuscan Beef Stew
This Tuscan Beef Stew features large chunks of beef chuck roast slow-cooked with fresh rosemary, garlic cloves, tomato paste, onions, and coarse pepper in a rich red wine broth. The long roasting results in fork-tender meat enveloped in a deep, savory sauce that develops complexity from the herbs and wine.
Prep Time
20 mins
Cook Time
3 hrs 30 mins
Total Time
3 hrs 50 mins
Servings:
10
Calories:
549 kcal
Course:
Main Course
Cuisine:
Italian
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
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 549
% 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.