This hearty Tuscan Beef Stew is packed with tender beef, veggies, and herbs, making it a warm and comforting dish. It’s perfect for chilly evenings or cozy gatherings!
You’ll love how easy it is to make! Just throw it all in one pot and let it simmer. I sometimes sneak in extra carrots for good measure—gotta get those veggies in! 😄
Key Ingredients & Substitutions
Beef Chuck: This is the star of the stew, providing rich flavor and tenderness. If you can’t find chuck, look for brisket or round cuts, though they may require different cooking times.
Red Wine: A dry red wine adds depth. If you prefer not to use wine, substitute with grape juice mixed with a bit of vinegar or just add extra beef broth.
Kale/Cavolo Nero: This leafy green adds a nutritious touch. If kale isn’t available, you can use Swiss chard or spinach for a similar effect. They wilt quickly and add color!
Herbs: I love using fresh herbs for their vibrant flavor. If they are unavailable, dried herbs are great too, just use less (a third of the amount).
How Can I Brown Meat Perfectly?
Getting that nice brown crust on your beef is important, as it adds flavor to the stew. Here’s how you do it:
- Ensure your pot is hot before adding oil; it should shimmer but not smoke.
- Don’t crowd the pot! Cook in batches if necessary. Overcrowding stews the meat instead of browning it.
- Let each side brown for about 5-7 minutes without moving it around too much.
Following these steps will achieve great color and flavor in your stew! Remember to let the pot rest between batches to maintain the heat.
Tuscan Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1- to 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 1 (14 oz) can crushed tomatoes
- 2 teaspoons dried rosemary or 3 teaspoons fresh rosemary, chopped
- 2 teaspoons dried thyme or 3 teaspoons fresh thyme leaves
- 1 bay leaf
- 2 cups chopped kale or cavolo nero leaves, tough stems removed
- Pinch of red pepper flakes (optional)
- 1 teaspoon smoked paprika (optional)
For Serving:
- Creamy polenta or crusty bread
Time Needed:
This hearty stew will take you about 30 minutes of prep time and about 2 hours of cooking time. Perfect for a cozy meal that simmers on the stove while you relax!
Step-by-Step Instructions:
1. Season the Beef:
Start by seasoning your beef cubes generously with salt and pepper. This step is crucial for building flavor right from the beginning!
2. Brown the Beef:
In a large heavy-bottom pot or Dutch oven, heat the olive oil over medium-high heat until it shimmers. Add the beef in batches to avoid overcrowding—this ensures each piece gets a nice brown crust, which adds a ton of flavor! Brown all sides for about 5-7 minutes per batch, then set the browned beef aside.
3. Sauté the Vegetables:
In the same pot, reduce the heat to medium and toss in the diced onion, carrots, and celery. Sauté them until they soften up, about 5 minutes. Your kitchen should start smelling fantastic!
4. Add Garlic and Tomato Paste:
Next, add the minced garlic and tomato paste to the pot. Cook while stirring for 1-2 minutes until it gets fragrant and slightly caramelized—this helps to develop the flavors even more.
5. Deglaze the Pot:
Now, it’s time to pour in the red wine to deglaze the pot. Scrape up any delicious browned bits from the bottom. Let the wine simmer and reduce by half, about 5 minutes, which will intensify the flavors!
6. Combine Everything:
Return the browned beef to the pot. Add the beef broth, crushed tomatoes, rosemary, thyme, bay leaf, red pepper flakes, and smoked paprika. Stir everything well to combine.
7. Simmer the Stew:
Bring the stew to a boil, then reduce the heat to low. Cover the pot partially and let it simmer gently for about 1.5 to 2 hours or until the beef is very tender. The longer it cooks, the better the flavors meld together!
8. Add Kale:
About 15 minutes before you’re ready to serve, stir in the chopped kale. Cook until it wilts and becomes tender.
9. Final Touches:
Adjust the seasoning with salt and pepper to your liking. Don’t forget to remove the bay leaf before serving!
10. Serve and Enjoy:
Dish up the stew hot, and enjoy it spooned over creamy polenta or with crusty bread to soak up all that rich sauce. Each bite will be a warm hug on a plate!
Enjoy the deep, hearty flavors of this classic Tuscan comfort stew!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for stews due to its marbling, you can use cuts like brisket, flank, or round. Just keep in mind that cooking times may vary depending on the cut, so look for fork-tender results.
What Can I Substitute for Red Wine?
If you prefer not to use wine, you can replace it with an equal amount of beef broth mixed with a tablespoon of vinegar or lemon juice. This will help mimic the acidity and depth of flavor that the wine would have contributed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally. The flavors often get even better after a day in the fridge!
Can I Freeze This Stew?
Yes, Tuscan Beef Stew freezes wonderfully! Allow it to cool completely, then transfer it to freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
