This hearty Tuscan beef stew is perfect for a cozy meal. With tender beef, fresh vegetables, and rich flavors, it warms you right up!
Making this stew is a breeze. Just toss everything in the pot and let it simmer. My favorite part? The smell that fills the kitchen as it cooks—it’s like a hug in the air!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews as it becomes tender and flavorful when slow-cooked. You can substitute chuck with brisket or round for a leaner option, but the texture may differ slightly.
Red Wine: A dry red wine, like Chianti or Merlot, enhances the stew’s flavors. If you’re avoiding alcohol, replace it with additional beef broth or grape juice mixed with a splash of vinegar for acidity.
Tomato Paste: It adds depth and richness. In a pinch, you can use crushed tomatoes or even tomato sauce, but adjust the liquid amounts to avoid thinning the stew too much.
Fresh Herbs: Rosemary and thyme are key for authentic flavor. Dried herbs can substitute in a smaller amount (about 1/3 the amount), but fresh gives a brighter taste. I love using extra fresh herbs as a garnish!
How Do I Achieve Perfectly Tender Beef in a Stew?
To ensure tender beef, searing it first is essential. Here’s how:
- Heat your pot over medium-high heat to get it nice and hot.
- Add olive oil and let it shimmer before adding the beef in batches to avoid overcrowding.
- Brown the beef for 3-4 minutes on each side, allowing those tasty bits to form on the bottom of the pot.
After that, deglazing with wine helps lift those caramelized bits, adding depth to your stew!
Lastly, slow simmering over low heat is crucial. Patience is key here—allowing the stew to cook gently for 2 to 2.5 hours helps break down the tough fibers in the beef. This way, you’ll enjoy melt-in-your-mouth goodness!
Tuscan Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 1 (14-ounce) can diced tomatoes
- 2 teaspoons fresh rosemary, chopped, plus extra sprigs for garnish
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 1 teaspoon dried oregano
- Pinch of red pepper flakes (optional)
- 2 tablespoons all-purpose flour (optional, for thickening)
For Serving:
- Polenta or mashed potatoes, for serving
How Much Time Will You Need?
This delicious Tuscan beef stew takes about 20 minutes for prep and then around 2 to 2.5 hours to cook. It’s perfect to make on a lazy afternoon or for meal prep throughout the week!
Step-by-Step Instructions:
1. Preparing the Beef:
First, season the beef cubes generously with salt and pepper. This adds flavor right from the start!
2. Browning the Beef:
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Work in batches to sear the beef cubes until browned on all sides, about 3-4 minutes per batch. Once browned, remove the beef and set it aside.
3. Sautéing the Vegetables:
In the same pot, add the remaining tablespoon of olive oil. Next, sauté the chopped onion, diced carrots, and celery until softened, around 5-7 minutes. This will create a tasty base for your stew!
4. Adding Garlic and Tomato Paste:
Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant. The aroma will be heavenly!
5. Deglazing the Pot:
Pour in the dry red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let it simmer until the wine reduces by half, about 5 minutes. This step is key to enhancing the stew’s flavor.
6. Combining Ingredients:
Return the beef to the pot and add the beef broth, diced tomatoes, fresh rosemary, thyme, bay leaf, oregano, and red pepper flakes (if using). Stir it all together for a rich blend of flavors!
7. Simmering the Stew:
Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer, stirring occasionally, for 2 to 2.5 hours, or until the beef is tender and the flavors have melded beautifully.
8. Thickening the Stew (Optional):
If you prefer a thicker stew, mix the flour with a little cold water to create a slurry. Stir it into the stew during the last 10 minutes of cooking and let it simmer until thickened.
9. Finishing Touches:
Before serving, remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
10. Serving:
Spoon the hearty Tuscan beef stew over creamy polenta or fluffy mashed potatoes. Garnish with fresh sprigs of rosemary for a touch of elegance.
Enjoy this rich, comforting Tuscan beef stew that’s perfect for a cozy dinner!
Can I Use a Different Cut of Beef for This Stew?
Absolutely! While beef chuck is great for its tenderness and flavor, you can also use brisket or round. Just keep in mind that different cuts may vary in texture and cooking time, so adjust accordingly.
Is It Possible to Make This Stew in a Slow Cooker?
Yes, you can easily adapt this recipe for a slow cooker! Sear the beef and sauté the vegetables on the stove, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the beef is tender and the flavors are well blended.
Can I Prepare This Stew Ahead of Time?
Definitely! You can make the stew a day in advance and store it in the fridge. The flavors will deepen overnight. Just reheat it on the stove over low heat when you’re ready to serve.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating on the stove or in the microwave.
