4.8 from 12 votes
Tuscan Style Beef Stew
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.
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6 servings
Calories: 643 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
- 3 to 3 ½ lbs boneless chuck roast trimmed and cut into 2-inch pieces
- 2 ½ tsp kosher salt
- 1 TB olive oil
- 1 bottle Chianti 750ml
- 1 cup water
- 1 onion thinly sliced
- 3 carrots peeled and sliced into 1/2-inch thick rounds
- 3 talks celery sliced into 1/2-inch pieces
- 10 cloves garlic chopped
- 4 prigs fresh Rosemary
- 2 bay leaves
- 1 tsp freshly ground black pepper
- 1 TB unflavored gelatin powder I use Knox brand
- 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.
Cup of Yum
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
Calories
643kcal
(32%)
Carbohydrates
11g
(4%)
Protein
53g
(106%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
2g
Cholesterol
183mg
(61%)
Sodium
1462mg
(61%)
Potassium
1061mg
(30%)
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
% 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.