This hearty Tuscan beef stew is filled with tender chunks of beef, colorful veggies, and rich flavors from herbs and tomatoes. It’s like a warm hug in a bowl!
I love making this stew on chilly days. It cooks slowly, so the whole house smells amazing! Pair it with some bread, and you have a cozy meal ready to go!
Key Ingredients & Substitutions
Chuck Beef: Chuck is great for stews because it becomes tender with slow cooking. If you can’t find chuck, brisket or round beef works well, too. Just remember, the more marbled the meat, the better the flavor!
Olive Oil: Olive oil adds richness. If you’re looking for a lighter alternative, feel free to use canola or vegetable oil. Both will still give you a nice base for sautéing veggies.
Red Wine: A dry red wine like Chianti gives depth to the stew. If you prefer not to cook with wine, replace it with beef broth. Just note, the flavor might not be as rich but it still works well!
Kalamata Olives: They lend a wonderful saltiness to the stew. If you want a different flavor, green olives are a good substitute, though their taste is a bit sharper.
Herbs: Fresh herbs always elevate the flavor! If you only have dried herbs, that works. Use about a third of the amount listed, as dried herbs are more concentrated.
How Do I Ensure My Beef Is Tender and Flavorful?
To achieve tender beef in your stew, browning the meat is key. Here’s how to do it right:
- Pat the beef cubes dry with paper towels before seasoning. This helps them brown better.
- Brown in batches. Don’t crowd the pot; your beef needs room to sear nicely. Aim for about 3-4 minutes per side until it’s a nice deep brown.
- Deglaze the pot with wine to lift off those tasty caramelized bits stuck on the bottom. This is where a lot of flavor hides!
- Simmer low and slow. Aim for at least 2 to 2.5 hours on low heat. The long cooking time breaks down the tough fibers and makes the beef fork-tender.
Follow these tips, and you’ll end up with a deliciously tender beef stew that everyone will love!
How to Make Tuscan Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds chuck beef, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, sliced into rounds
- 3 cloves garlic, minced
- 1 cup dry red wine
- 1 (14-ounce) can diced tomatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried rosemary or 1 tablespoon fresh rosemary, chopped
- 2 teaspoons dried thyme or 1 tablespoon fresh thyme, chopped
- 2 bay leaves
- 1/2 cup Kalamata olives, pitted and halved
- Fresh sage and thyme sprigs, for garnish
- Grated Parmesan cheese (optional, for serving)
- Creamy polenta or mashed potatoes, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and approximately 2 to 2.5 hours for cooking. So be ready to spend about 2 hours and 45 minutes in total to let all those wonderful flavors develop!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes with salt and freshly ground black pepper. Don’t be shy! This is where the flavor begins.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. When hot, add the beef in batches so they’re not crowded. Brown the meat on all sides for about 3-4 minutes. Then, remove the beef and set it aside on a plate.
3. Sauté the Vegetables:
Add the remaining 1 tablespoon of olive oil to the pot. Toss in the chopped onion and sliced carrots, stirring frequently until they become softened, which will take about 5 minutes. The onions should become translucent and slightly sweet.
4. Add Garlic:
Next, stir in the minced garlic and cook for another minute until it gets fragrant. Your kitchen should start smelling amazing!
5. Deglaze the Pot:
Now it’s time to pour in the red wine. This helps to deglaze the pot, meaning you’ll scrape up any delicious bits stuck to the bottom. Allow the wine to reduce by half, which will take about 5 minutes.
6. Combine Ingredients:
Return the browned beef to the pot, then stir in the diced tomatoes, tomato paste, beef broth, rosemary, thyme, and bay leaves. Give everything a good stir to mix.
7. Simmer Away:
Bring the pot to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 to 2.5 hours. The goal here is to cook it low and slow until the beef is fork-tender.
8. Add Olives:
In the last 15 minutes of cooking, stir in the Kalamata olives. Adjust the seasoning with more salt and black pepper if needed.
9. Serve It Up:
Before serving, remember to remove the bay leaves and discard them. Ladle the rich, hearty stew over a bed of creamy polenta or soft mashed potatoes.
10. Garnish and Enjoy:
Top off your stew with fresh sage or thyme sprigs and a sprinkling of grated Parmesan cheese if desired. Dig in and enjoy your delightful Tuscan beef stew!
This dish is gorgeous, comforting, and full of robust flavors—perfect for a chilly day or a gathering with friends and family. Buon Appetito!
Can I Use a Different Cut of Beef?
Absolutely! If you can’t find chuck beef, you can use brisket or round beef. Just remember that these cuts might not be quite as tender as chuck when cooked, so you may need to adjust the cooking time slightly.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can replace it with beef broth or grape juice mixed with a little vinegar for acidity. Just note that the flavor may be less complex without the wine!
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat or in the microwave. You can add a splash of broth to loosen it if it thickens up too much.
Can I Make This Recipe Ahead of Time?
Yes, making this stew ahead of time is a great idea! It actually tastes even better the next day as the flavors deepen. Just reheat before serving, and enjoy!
