Tuscan Style Beef Stew
- By Amy Dong
- Updated Dec. 28, 2023
This Tuscan Style Beef Stew is hearty and mouthwatering. Incredibly tender, this stew tastes even better the next day.
I was on the road nearly the entire day from morning til dusk.
All the people had to be at all the places at all times. From the dentist’s chair to the optometrist’s eye chart to physical therapy.
I tell ya, even Dog had to see her vet today.
And I’m the earmarked chauffeur. At least until the Biggest Little starts driving. Ok yeah, not even close to ready for that.
Come to think of it, I’ll quite gladly continue to schlepp our busy brood around for awhile longer. Including Miss Izzy, aka Laziest Bulldog Ever.
Miss Izzy has been with us for the past 2 years, straight out of rescue and into our humble abode.
She’s pawed her lazy underbite straight our hearts. The boys adore her to a ridiculous level, despite her reverberating snoring.
It’s totally unladylike. But they don’t care how obnoxious she sounds. She’s their Linus Blanket.
Comforting. Just like a big pot of tender beef stew.
Few meals are as comforting as this. This Tuscan Style Beef Stew is loaded with complex flavors. It’s amazing with Rosemary Garlic Bread or Chewy French Bread to help sop up all that luscious sauce.
And it’s ultra tender (hello, slow braise!)
Grab your people and sit down to an unhurried meal of Tuscan Style Beef Stew.
{Pssst…leftovers are awesome, as it tastes even better the next day. Score.}
Want more ways to cook beef stew? You’re going to love this Irish beef stew!
Did you make this?
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Tuscan Style Beef Stew
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 stalks celery, sliced into 1/2-inch pieces
- 10 cloves garlic, chopped
- 4 sprigs 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.
Notes
If leftover stew seems too thick, simply loosen with a bit of water until desired consistency is reached.
Nutrition (per serving)
Source: Chew Out Loud, based very loosely from Cooks Illustrated
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