This Tuscan Beef Stew is a cozy dish packed with tender beef, hearty veggies, and a mix of tasty herbs. It’s like a warm hug in a bowl!
I love letting this stew simmer all afternoon. The smell brings everyone to the kitchen! It’s perfect for chilly days—grab some bread to soak up the yummy sauce!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews, becoming tender after slow cooking. If you’re looking for a leaner option, eye of round or brisket works well too!
Olive Oil: A staple in Tuscan cooking, it offers rich flavor. If you’re out, canola or vegetable oil will work, though you’ll miss that lovely olive taste.
Red Wine: Adds depth to the stew. Use a dry red like Merlot or Chianti. If you prefer to skip the wine, beef broth or grape juice can substitute, although the flavor will differ.
Crushed Tomatoes: They give the stew body and a hint of sweetness. If you don’t have crushed tomatoes, you can use diced tomatoes or tomato sauce in a pinch.
Kale or Spinach: These leafy greens add nutrition and color. Chard or collard greens are also great substitutes. Fresh or frozen is fine, just adjust cooking times.
How Do I Get the Beef to Be Tender and Flavorful?
Getting the beef right is key to a delicious Tuscan stew. Here’s how to ensure it’s tender and packed with flavor:
- Brown the Beef Well: Don’t rush this step! Sear it over medium-high heat until golden brown on all sides. This builds flavor!
- Slow Cook: The longer you let the stew simmer, the more tender the beef becomes. A low, slow cook for 2 to 3 hours works wonders.
- Deglaze the Pot: After browning the beef, use red wine to scrape up bits from the bottom. Those bits are full of flavor!
- Season as You Go: Taste and adjust seasoning with salt and pepper throughout cooking. It makes a big difference!
Remember, patience is key for the best results! Enjoy a comforting bowl of this delicious stew!
How to Make Tuscan Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup dry red wine
- 4 cups beef broth
- 1 (14 oz) can crushed tomatoes
- 2 tsp tomato paste
- 2 bay leaves
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp crushed red pepper flakes (optional)
- 3 cups chopped kale or spinach
- 2 tbsp balsamic vinegar
- Freshly grated Parmesan cheese, for garnish
How Much Time Will You Need?
This delicious Tuscan Beef Stew will take you about 20 minutes to prepare and approximately 2 to 3 hours to cook. The longer it simmers, the more flavor it develops, so patience is key!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes generously with salt and pepper. This will help enhance all the flavors throughout the cooking process.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef cubes in batches, cooking them until they’re well-browned on all sides. This step is crucial for building flavor! Once browned, remove the beef and set it aside.
3. Sauté the Vegetables:
Lower the heat to medium and add the diced onion, carrots, and celery to the pot. Cook them for about 5-7 minutes until they become softened. Then, add in the minced garlic and cook for another minute until it’s fragrant. Your kitchen should smell delicious by now!
4. Deglaze with Wine:
Stir in the tomato paste and cook for 1 minute. Pour in the red wine to deglaze the pot, making sure to scrape up any browned bits stuck to the bottom. Let this simmer for a few minutes until the wine reduces by half.
5. Combine Ingredients:
Return the browned beef to the pot. Add the beef broth, crushed tomatoes, bay leaves, rosemary, thyme, and crushed red pepper flakes if using. Stir everything together to combine.
6. Simmer the Stew:
Bring the stew to a boil, then reduce the heat to low and cover it. Allow it to simmer gently for about 2 to 3 hours, stirring occasionally. You’re looking for the beef to become very tender.
7. Add Greens:
With about 15 minutes left in cooking, stir in the chopped kale or spinach. Let it cook down and wilt into the stew—this adds a nice color and nutrition.
8. Final Touches:
Stir in the balsamic vinegar and check the seasoning. Adjust with additional salt and pepper as needed, then remove the bay leaves.
9. Serve and Enjoy:
Serve the stew hot, topped with freshly grated Parmesan cheese. It pairs wonderfully with creamy polenta, crusty bread, or mashed potatoes for a complete meal.
Enjoy this hearty Tuscan Beef Stew—a delightful comfort food that warms both the heart and the home!
Can I Use a Different Cut of Beef?
Absolutely! If you don’t have beef chuck, you can use cuts like brisket or round roast, which will also become tender with slow cooking. Just be aware that some cuts may be leaner and could require additional care to prevent dryness.
Can I Make This Stew in a Slow Cooker?
Yes! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. Just add the kale or spinach in the last 30 minutes of cooking to keep it fresh.
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months! Just make sure to cool it completely before freezing, and thaw in the refrigerator before reheating.
Can I Substitute or Omit the Wine?
Yes, if you prefer not to use wine, feel free to substitute it with additional beef broth or even grape juice for a touch of sweetness. Just know that omitting the wine might slightly alter the flavor, but the stew will still be delicious!