This Tuscan Style Beef Stew is hearty and mouthwatering. Be sure to give it plenty of braise time. Incredibly tender, this stew tastes even better the next day.
Prep Time: 20 minutesmins
Cook Time: 2 hourshrs
Total Time: 2 hourshrs20 minutesmins
Servings: 6servings
Ingredients
3 to 3 ½lbsboneless chuck roast, trimmed and cut into 2-inch pieces
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
This stew can be made 1-2 days in advance. The flavors become more complex and melded with time. It tastes amazing 1-2 days after it's been made, so we highly recommend making it ahead of time if you can. Great for cutting down your work on the day of a dinner party! If leftover stew seems too thick, simply loosen with a bit of water until desired consistency is reached.