Tuscan Style Beef Stew
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 servings
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Calories
643 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Tuscan Style Beef Stew
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This Tuscan Style Beef Stew is hearty and mouthwatering. Be sure to give it plenty of braise time. Incredibly tender, this stew tastes even better the next day.
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Ingredients
- 3 to 3 ½ lbs chuck roast trimmed and cut into 2-inch pieces, boneless
- 2 ½ tsp kosher salt
- 1 TB olive oil
- 1 bottle Chianti wine 750ml
- 1 cup water
- 1 onion thinly sliced
- 3 carrot peeled and sliced into 1/2-inch thick rounds
- 3 talks celery sliced into 1/2-inch pieces
- 10 cloves garlic chopped
- 4 prigs rosemary fresh
- 2 bay leaf
- 1 tsp black pepper freshly ground
- 1 TB gelatin powder I use Knox brand, unflavored
- 1 TB tomato paste
- 1 tsp anchovy paste don't skip this
- 2 tsp cornstarch
Instructions
- Pat dry cut-up beef well, using paper towels.Toss beef with salt in a bowl and let stand at room temp 30 minutes. Preheat oven to 350F with rack on lower middle position.
- In a large Dutch oven, heat oil over medium high heat until starts smoking. Add half of the beef in a single layer and cook until well browned on all sides, about 8 min total, reducing heat if it begins to burn.
- Stir in 2 cups wine, water, onion, carrots, garlic, rosemary, bay leaves, pepper, gelatin powder, tomato paste, anchovy paste, and all remaining beef. Bring to a boil and immediately reduce to simmer. Cover tightly with foil, followed by lid (helps retain moisture.) Transfer to hot oven and cook until beef is tender, about 2 hours.
- In a bowl, whisk the remaining wine with the cornstarch until dissolved. Add to the pot of braised beef. Place pot on stovetop and bring to a boil over medium high heat; immediately reduce to simmer. Simmer (low boil) uncovered, stirring,10 minutes. Should be somewhat thickened. Season with additional kosher salt and pepper to taste, if needed.
- Serve with crusty bread, rice, noodles, or potatoes.
Notes
- This stew can be made 1-2 days in advance. The flavors become more complex and melded with time. It tastes amazing 1-2 days after it's been made, so we highly recommend making it ahead of time if you can. Great for cutting down your work on the day of a dinner party!If leftover stew seems too thick, simply loosen with a bit of water until desired consistency is reached.
Nutrition Information
Show Details
Calories
643kcal
(32%)
Carbohydrates
11g
(4%)
Protein
53g
(106%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
17g
(85%)
Trans Fat
2g
(100%)
Cholesterol
183mg
(61%)
Sodium
1462mg
(61%)
Potassium
1061mg
(23%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
5177IU
(104%)
Vitamin C
5mg
(6%)
Calcium
76mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 11g | 4% |
| Protein | 53g | 106% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 183mg | 61% |
| Sodium | 1462mg | 61% |
| Potassium | 1061mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 5177IU | 104% |
| Vitamin C | 5mg | 6% |
| Calcium | 76mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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