Tuscan Beef Stew
Warm, hearty, and brimming with rustic charm, this Tuscan Beef Stew is the ultimate comfort food for cozy evenings. Tender chunks of beef chuck are seared to perfection and slow-simmered with a medley of garden-fresh vegetables, Yukon Gold potatoes, and fragrant herbs like rosemary and thyme. A splash of dry red wine and diced tomatoes enriches the broth, creating a deeply flavorful base that pairs beautifully with the hearty ingredients. Perfectly seasoned and cooked low and slow, this one-pot wonder delivers a melt-in-your-mouth texture that will leave your taste buds craving more. Serve it with crusty bread for soaking up the savory sauce or a crisp side salad for a balanced meal. Whether you're planning a cozy family dinner or an elegant meal to impress guests, this flavorful Tuscan-inspired stew is a timeless classic sure to delight.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 0.25 cups all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into 1-inch pieces
- 2 celery stalks, sliced into 1-inch pieces
- 4 garlic cloves, minced
- 1 cups dry red wine
- 1 14.5-ounce can diced tomatoes
- 4 cups beef broth
- 4 medium Yukon Gold potatoes, cut into chunks
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large bowl, toss the beef cubes with all-purpose flour until evenly coated, shaking off any excess flour.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onions, carrots, and celery for about 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Deglaze the pot by pouring in the red wine, scraping the bottom with a wooden spoon to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the seared beef back into the pot along with the diced tomatoes, beef broth, potatoes, rosemary, thyme, bay leaf, salt, and pepper. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 2 hours, stirring occasionally.
Check the consistency of the stew after 2 hours. If the sauce is too thin, remove the lid and simmer for an additional 10-15 minutes to thicken.
Remove the bay leaf before serving. Adjust seasoning with additional salt and pepper, if needed.
Ladle the stew into bowls and garnish with fresh parsley. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.1 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
