Tuscan Style Beef Stew
Try this Tuscan Style Beef Stew recipe, or contribute your own.
Try this Tuscan Style Beef Stew recipe, or contribute your own.
- 2 bay leaves
- 1 cup water
- 2 tsp cornstarch
- 1 tb olive oil
- 1 onion, thinly sliced
- 2 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 sprigs fresh rosemary
- 1 tb tomato paste
- 3 to 3 1/2 lbs boneless chuck roast trimmed and cut into 2-inch pieces
- 1 bottle (750ml) chianti
- 3 carrots, peeled and sliced into 1/2-inch thick rou
- 3 stalks celery sliced into 1/2-inch pieces
- 10 cloves garlic chopped
- 1 tb unflavored gelatin powder (i use knox brand)
- 1 tsp anchovy paste (don't skip this)
- Carbohydrate 4.46348229003871 g
- Cholesterol 0 mg
- Fat 0.95327395867837 g
- Fiber 0.57404373701166 g
- Protein 0.74169333318106 g
- Saturated Fat 0.144285250046406 g
- Serving Size 1 1 -6 (75g)
- Sodium 763.860249998523 mg
- Sugar 3.88943855302705 g
- Trans Fat 0.0488945625048498 g
- Calories 27 calories
Step-by-step
- 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.
My Tuscan Escape: A Beef Stew Story
The aroma of simmering beef, rich with the earthy notes of rosemary and the subtle tang of Chianti, transports me back to a sun-drenched Tuscan hillside. It's a memory sparked, not by a fancy restaurant, but by a simple, hearty stew I perfected in my own kitchen. This isn't your grandmother's beef stew; this is a Tuscan-inspired culinary adventure, full of flavor and surprisingly simple to make.
The journey began, as many culinary adventures do, with a trip. I’d always loved Italian food, but a recent trip to Tuscany ignited a passion for authentic, rustic cooking. The vibrant markets overflowing with fresh produce, the fragrant herbs growing wild on the hillsides, and the warmth of the Tuscan people all contributed to an unforgettable experience. It was there, in a small, family-run trattoria, that I first tasted a beef stew so rich and flavorful it left me speechless. I knew then and there I had to recreate this magic in my own kitchen.
Back home, armed with my memories and a few scribbled notes, I embarked on my own culinary quest. It took several attempts, a few burnt batches, and a lot of trial and error, but eventually, I perfected my own version of this Tuscan treasure. My version might not be exactly the same as the one I enjoyed in Italy – that particular trattoria recipe remains a secret – but it captures the essence of the experience, that perfect blend of rustic simplicity and complex flavors.
The beauty of this stew lies in its simplicity. The ingredients are readily available, the process straightforward, but the result is truly extraordinary. It's a dish that is as comforting as it is delicious, a warm hug on a chilly evening, a perfect centerpiece for a family gathering, or a satisfying meal for one after a long day. The rich, savory broth, infused with herbs and wine, clings beautifully to the tender, melt-in-your-mouth beef. The addition of anchovy paste – trust me on this one – adds an unexpected depth of umami that perfectly complements the other flavors.
I’ve found this stew is incredibly versatile. It's equally at home served with crusty bread for a rustic meal, or paired with creamy polenta or fluffy mashed potatoes for a more elegant presentation. Leftovers, if there are any (there rarely are), are just as delicious the next day, and the flavors actually deepen overnight. It's the kind of dish that gets better with time, a testament to the magic of slow cooking.
More than just a recipe, this Tuscan beef stew is a journey. It's a journey into the heart of Tuscany, a journey of culinary exploration, and a journey into the heart of my own kitchen. It’s a recipe I share not just for the delicious food, but for the memories and the warmth it evokes. So gather your ingredients, put on some Italian music, and prepare to be transported to the sun-drenched hills of Tuscany, one spoonful at a time. Buon appetito!
Tips and Variations:
- Wine Selection: While Chianti is traditional, feel free to experiment with other full-bodied red wines. A Cabernet Sauvignon or Merlot would also work well.
- Beef Choice: Chuck roast is ideal for its rich flavor and ability to become incredibly tender during the long cooking process. However, you can also use other cuts of beef, such as short ribs or brisket. Just adjust the cooking time accordingly.
- Vegetable Variations: Feel free to add other vegetables, such as mushrooms, zucchini, or bell peppers. Just remember to add them later in the cooking process to prevent them from becoming mushy.
- Spice it Up: For a bit of heat, add a pinch of red pepper flakes to the stew.
- Make it Ahead: This stew tastes even better the next day, making it perfect for meal prepping.
Enjoy this taste of Tuscany in your own home! Let me know in the comments how your version turns out.
