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I stumbled upon this Tuscan beef stew recipe during a chilly autumn evening, craving comfort food with a twist. Trust me, it's a game-changer. Rich, hearty, and bursting with flavors that'll transport you straight to Italy. Tender beef chunks swimming in a savory broth, alongside colorful veggies and aromatic herbs. Perfect for feeding a hungry crowd or meal prepping for busy weeknights. Grab your Dutch oven and let's dive into this mouthwatering stew that'll become your new cold-weather favorite.
Ingredients for Tuscan Beef Stew
- Beef Chuck: Tenderizes during slow cooking, adds rich flavor, and becomes melt-in-your-mouth delicious in the stew.
- Olive Oil: Enhances flavors, prevents sticking, and helps brown the beef chuck for a flavorful base in the stew.
- Onion: Adds sweetness and depth to the stew, creating a flavorful base for the other ingredients to develop upon.
- Garlic: Infuses a rich, aromatic flavor into the stew, complementing the beef and other vegetables for a savory taste.
- Carrots: Adds natural sweetness, vibrant color, and a subtle earthy flavor to balance the richness of the stew.
- Celery Stalks: Provides a mild, fresh flavor and a pleasant crunch, enhancing the overall texture and taste of the stew.
- Red Wine: Adds depth and complexity to the stew, tenderizes the beef, and imparts a rich, savory flavor to the dish.
- Beef Broth: Infuses the stew with a hearty beef flavor, adds moisture, and creates a savory base for all the ingredients.
- Diced Tomatoes: Adds a touch of acidity, sweetness, and a burst of freshness to the stew, balancing the rich flavors.
- Dried Oregano: Offers a warm, herbaceous flavor that complements the beef and vegetables, adding depth to the stew.
- Dried Basil: Provides a sweet, slightly peppery flavor that pairs well with the beef and vegetables, enhancing the overall taste.
- Baby Potatoes: Add a creamy texture, absorb flavors, and contribute to a hearty, comforting element in the stew.
- Kale: Adds a pop of color, a nutritious boost, and a slightly bitter flavor that balances the richness of the stew.
Read more: Tuscan Portobello Stew Recipe
Essential Tools for Making This Stew
- Dutch oven: Essential for slow cooking the stew and ensuring all the flavors meld together perfectly.
- Chef's knife: Needed for cutting the beef and vegetables into uniform pieces for even cooking.
Tuscan Beef Stew Recipe
A hearty and flavorful beef stew with Tuscan-inspired ingredients.
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Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Beef Chuck cut into cubes
- 2 tbsp Olive Oil
- 1 Onion chopped
- 3 cloves Garlic minced
- 2 Carrots sliced
- 2 Celery Stalks sliced
- 1 cup Red Wine
- 4 cups Beef Broth
- 1 can Diced Tomatoes
- 2 tsp Dried Oregano
- 2 tsp Dried Basil
- 1 tsp Salt to taste
- 0.5 tsp Black Pepper to taste
- 2 cups Baby Potatoes halved
- 1 cup Kale chopped
Read more: Tuscan White Bean And Sausage Stew Recipe
Instructions:
- 1. Heat olive oil in a large pot over medium heat. Add beef and cook until browned on all sides. Remove beef and set aside.
- 2. In the same pot, add onion and garlic. Cook until onion is translucent.
- 3. Add carrots and celery. Cook for a few minutes until they start to soften.
- 4. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom.
- 5. Return beef to the pot. Add beef broth, diced tomatoes, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5 hours.
- 6. Add baby potatoes and kale. Simmer for another 30 minutes, or until potatoes are tender.
- 7. Adjust seasoning if needed. Serve hot.
Notes:
This stew is perfect for a cozy dinner. Serve with crusty bread for a complete meal.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 1000mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 5mg
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Read more: Tuscan Vegetable Stew Recipe
Tips for Making Tuscan Beef Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container or resealable bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Adding a splash of balsamic vinegar to this Tuscan beef stew right before serving can enhance the flavors and add a subtle tangy sweetness to the dish.
Common Questions About This Tuscan Stew Recipe
FAQ:
Can I use a different cut of beef for this Tuscan beef stew recipe?
Yes, you can use other cuts like beef stew meat or brisket for this recipe. Just adjust the cooking time as needed.
Can I substitute the red wine in this recipe?
If you prefer not to use red wine, you can substitute with beef broth or a combination of beef broth and a splash of red wine vinegar for acidity.
How can I make this Tuscan beef stew recipe vegetarian?
To make this recipe vegetarian, you can substitute the beef with mushrooms or tofu, and use vegetable broth instead of beef broth for a flavorful vegetarian version.
Can I make this Tuscan beef stew recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How can I store leftovers of this Tuscan beef stew?
Allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for longer storage. Reheat on the stovetop or in the microwave until heated through.
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