This Tuscan Beef Stew is a warm hug in a bowl! Made with tender beef, fresh veggies, and hearty herbs, it’s a comforting dish that brings a taste of Italy to your kitchen.
What I love most is how easy it is! Just throw everything in the pot and let it simmer while your house fills with yummy smells. Perfect for chilly evenings when you want something cozy!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stewing because it becomes tender and flavorful as it cooks. You could substitute with brisket or round if needed, but chuck really shines here.
Red Wine: A good dry red wine adds depth. If you prefer non-alcoholic options, you can use beef broth or grape juice mixed with vinegar for acidity.
Olive Oil: Extra virgin olive oil gives a nice flavor, but you can also use canola or vegetable oil in a pinch. Just avoid oils with strong flavors that might overpower the stew.
Herbs: Fresh herbs like rosemary and thyme are fantastic, but dried herbs work well too. If you don’t have either, Italian seasoning is a handy substitute.
How Can I Ensure My Beef Is Tender and Flavorful?
The key to tender beef in your stew is the slow cooking process. Here’s how to nail it:
- Pat beef dry: This helps achieve a nice browning, which locks in flavor.
- Brown in batches: Overcrowding the pot results in steaming instead of browning. Make sure each piece gets that lovely crust.
- Simmer low and slow: A gentle simmer over low heat for 2-3 hours allows the beef to become fork-tender. Stir occasionally to keep it from sticking.
Following these tips will make your Tuscan Beef Stew a hit! Enjoy the warm, comforting flavors that come together with minimal effort. This dish is perfect for cozy family dinners or gatherings with friends!
How to Make Tuscan Beef Stew?
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 2-3 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 bay leaves
- 1 tsp smoked paprika (optional for depth)
- 1 tsp sugar (optional, to balance acidity)
- Fresh parsley, chopped, for garnish
For Serving:
- Creamy polenta or mashed potatoes
- Toasted rustic bread or baguette slices
How Much Time Will You Need?
This Tuscan Beef Stew requires about 15 minutes of prep time and then 2 to 3 hours of simmering time. It’s worth the wait as the flavors deepen and the beef becomes wonderfully tender. Perfect for a lazy weekend or when you want to impress your family with minimal effort!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This helps them brown better. Season generously with salt and freshly ground black pepper. Set aside while you heat the oil.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef cubes in batches. Don’t overcrowd the pot—this helps them get that nice brown crust. Once browned, transfer them to a plate and set aside.
3. Sauté the Vegetables:
In the same pot, add a little more olive oil if necessary, then toss in the chopped onions, diced carrots, and celery. Sauté for about 5-7 minutes until they’re softened and fragrant.
4. Add Garlic:
Now, stir in the minced garlic and let it cook for another minute, just until it becomes fragrant. Be careful not to let it burn!
5. Deglaze with Wine:
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up those tasty browned bits stuck to the bottom. Allow it to simmer for about 5 minutes until it reduces by half.
6. Mix in Remaining Ingredients:
Stir in the tomato paste, crushed tomatoes, beef broth, rosemary, thyme, bay leaves, smoked paprika (if using), and sugar (if you want a sweeter taste). Mix everything well to combine.
7. Combine and Simmer:
Return the browned beef to the pot along with any juices. Bring the stew to a gentle simmer, then partially cover the pot. Reduce the heat to low and let it simmer for 2 to 3 hours. Stir occasionally, and check for tenderness.
8. Season and Serve:
When the beef is fork-tender, taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves. Serve the stew hot over creamy polenta or mashed potatoes, topped with chopped fresh parsley. Don’t forget some toasted rustic bread on the side for dipping!
Enjoy your comforting and flavorful Tuscan Beef Stew, perfect for sharing with loved ones!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for stewing due to its marbling and flavor, you can also use brisket or round cuts. Just keep in mind that different cuts may require variations in cooking time to become tender.
Is There a Non-Alcoholic Substitute for Wine?
Yes, if you prefer not to use wine, you can substitute it with an equal amount of beef broth combined with a splash of vinegar or lemon juice. This will mimic the acidity and depth of flavor that wine adds.
How Long Will Leftovers Last?
You can store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze the stew for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove until heated through.
Can I Make This Stew in a Slow Cooker?
Yes! Brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method will allow the flavors to meld beautifully!