(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
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.
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
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
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:
Nutrition value:
Keywords:
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.
0 thoughts on “Tuscan Beef Stew Recipe”