Tuscan Beef Stew

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

Prep Time 30

Cook Time 2

Total Time 2 30

Course Main Course

Cuisine American

Servings 8 servings

Calories 250 kcal

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

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.

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

Keyword Tuscan Beef Stew Recipe