Tuscan Beef Stew: The Ultimate Comfort Food Recipe

Introduction to Tuscan Beef Stew

When the weather turns chilly and you crave something warm and hearty, there’s nothing quite like a delicious Tuscan beef stew. This classic Italian dish is packed with flavor, tender beef, and a medley of vegetables, making it the perfect comfort food. Whether you’re serving it for a family dinner or a gathering with friends, this recipe is sure to impress and satisfy everyone at the table.

A Personal Story Behind My Tuscan Beef Stew Journey

My love for Tuscan beef stew began during a memorable trip to Italy, where I experienced the rich flavors and the warmth of Italian hospitality. I remember sitting in a quaint trattoria, savoring every bite of the stew, which was served with rustic bread. Inspired by that experience, I have perfected my own version of this dish to share with family and friends, bringing a taste of Tuscany to our home.

What Makes This Tuscan Beef Stew Recipe Special?

This Tuscan beef stew is special for several reasons. First, it combines tender chunks of beef with aromatic herbs like rosemary and bay leaves, creating a robust flavor profile. The addition of tomato paste and anchovy paste enhances the umami taste, while the slow cooking process ensures the meat becomes melt-in-your-mouth tender. Moreover, it’s versatile and can be paired with various sides like creamy mashed potatoes or crusty bread, making it a delightful meal for any occasion.

The Full Tuscan Beef Stew Recipe

Ingredients

• 3 to 3 ½ lbs boneless chuck roast, trimmed and cut into 2-inch pieces
• 2 ½ teaspoons kosher salt
• 1 tablespoon olive oil
• 1 bottle Chianti wine (750ml) (No alcoholic drinks allowed, please substitute with a non-alcoholic option)
• 1 cup water
• 1 onion, thinly sliced
• 3 carrots, peeled and sliced into 1/2-inch thick rounds
• 3 stalks celery, sliced into 1/2-inch pieces
• 10 cloves garlic, chopped
• 4 sprigs fresh rosemary
• 2 bay leaves
• 1 teaspoon freshly ground black pepper
• 1 tablespoon unflavored gelatin powder (e.g., Knox brand)
• 1 tablespoon tomato paste
• 1 teaspoon anchovy paste
• 2 teaspoons cornstarch

Instructions

1. Pat dry the cut-up beef with paper towels. Toss the beef with salt in a bowl and let it sit at room temperature for 30 minutes. Preheat the oven to 350°F with the rack on the lower middle position. Tip: This step allows the salt to penetrate the meat, enhancing its flavor.
2. In a large Dutch oven, heat the olive oil over medium-high heat until it starts to smoke. Add half of the beef in a single layer and cook until well browned on all sides, about 8 minutes in total, adjusting the heat if it starts to burn. Tip: Browning the meat creates a rich flavor base for the stew.
3. Stir in 2 cups of wine, water, onion, carrots, garlic, rosemary, bay leaves, pepper, gelatin powder, tomato paste, anchovy paste, and all the remaining beef. Bring it to a boil and then immediately reduce to a simmer. Cover tightly with foil and then a lid to retain moisture. Transfer to the preheated oven and cook until the beef is tender, about 2 hours. Tip: The foil helps trap steam, ensuring the stew remains moist.
4. In a bowl, whisk the remaining wine with cornstarch until dissolved. Add this mixture to the pot of braised beef. Place the pot on the stovetop and bring it to a boil over medium-high heat, then reduce to a simmer. Let it simmer (low boil) uncovered, stirring, for about 10 minutes until somewhat thickened. Season with additional kosher salt and pepper to taste, if necessary. Tip: This step thickens the sauce and enhances its richness.
5. Serve the beef chuck roast with Chianti wine with crusty bread, rice, noodles, or potatoes. Tip: For added comfort, consider pairing it with creamy mashed potatoes or buttered egg noodles.

Serving Suggestions and Variations for Tuscan Beef Stew

This Tuscan beef stew is incredibly versatile. Serve it with a side of crusty bread to soak up the flavorful sauce, or over a bed of creamy mashed potatoes for a truly comforting meal. For a lighter option, try serving it with steamed vegetables or a fresh garden salad. You can also switch up the vegetables based on what you have on hand—parsnips, potatoes, or green beans make excellent additions. Don’t hesitate to get creative!

Frequently Asked Questions About Tuscan Beef Stew

Can I make this stew in a slow cooker?
Absolutely! After browning the meat, you can transfer all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.

Can I freeze leftovers?
Yes, this stew freezes well. Just make sure to cool it completely before transferring it to an airtight container. It can be frozen for up to three months.

How do I store leftover stew?
Store any leftovers in the refrigerator in an airtight container for up to 3-4 days.

Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round, but chuck roast is recommended for its tenderness and flavor.

Recipe Stats

Prep Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours 30 minutes
Calories per Serving: N/A
Servings: 6-8

Tuscan Beef Stew

A hearty and flavorful stew with tender beef and aromatic vegetables, perfect for chilly nights.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 250 kcal

Equipment

• Dutch oven For browning and braising the stew.

Ingredients

  

Main Ingredients

• 3.5 lbs boneless chuck roast trimmed and cut into 2-inch pieces
• 2.5 teaspoons kosher salt
• 1 tablespoon olive oil
• 1 bottle Chianti wine (750ml) No alcoholic drinks allowed, please substitute with a non-alcoholic option
• 1 cup water
• 1 medium onion thinly sliced
• 3 medium carrots peeled and sliced into 1/2-inch thick rounds
• 3 stalks celery sliced into 1/2-inch pieces
• 10 cloves garlic chopped
• 4 sprigs fresh rosemary
• 2 leaves bay leaves
• 1 teaspoon freshly ground black pepper
• 1 tablespoon unflavored gelatin powder (e.g., Knox brand)
• 1 tablespoon tomato paste
• 1 teaspoon anchovy paste
• 2 teaspoons cornstarch

Instructions

 

• Pat dry the cut-up beef with paper towels. Toss the beef with salt in a bowl and let it sit at room temperature for 30 minutes. Preheat the oven to 350°F with the rack on the lower middle position.
• In a large Dutch oven, heat the olive oil over medium-high heat until it starts to smoke. Add half of the beef in a single layer and cook until well browned on all sides, about 8 minutes in total, adjusting the heat if it starts to burn.
• Stir in 2 cups of wine, water, onion, carrots, garlic, rosemary, bay leaves, pepper, gelatin powder, tomato paste, anchovy paste, and all the remaining beef. Bring it to a boil and then immediately reduce to a simmer. Cover tightly with foil and then a lid to retain moisture. Transfer to the preheated oven and cook until the beef is tender, about 2 hours.
• In a bowl, whisk the remaining wine with cornstarch until dissolved. Add this mixture to the pot of braised beef. Place the pot on the stovetop and bring it to a boil over medium-high heat, then reduce to a simmer. Let it simmer (low boil) uncovered, stirring, for about 10 minutes until somewhat thickened. Season with additional kosher salt and pepper to taste, if necessary.
• Serve the beef chuck roast with Chianti wine with crusty bread, rice, noodles, or potatoes.

Notes

For a richer flavor, you can serve this dish with creamy mashed potatoes or buttered egg noodles.

Keyword Tuscan Beef Stew Recipe