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5.0 from 135 votes

Tuscan Beef Stew

Rich and savory, this Tuscan beef stew is flavored with plenty of pepper and red wine for a surprisingly easy to make dinner.

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

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

    Cup of Yum
  1. Preheat the oven to 325°F with a rack placed in the lower third of the oven.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.