A warm, slow-simmered Tuscan beef stew with tender meat, savory vegetables, red wine, and fresh herbs — a traditional Italian dish perfect for cold nights and special dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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2 lbs beef chuck, cut into cubes
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2 tbsp olive oil
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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2 tbsp tomato paste
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1 cup dry red wine (Chianti recommended)
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1 (28 oz) can whole peeled tomatoes
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2 cups beef stock
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2 sprigs fresh rosemary
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2 bay leaves
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Salt and black pepper to taste
Instructions
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In a large pot, brown the beef in batches with olive oil. Remove and set aside.
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Sauté the onion, carrot, and celery for 8–10 minutes until softened. Add garlic and tomato paste; cook 2–3 minutes.
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Deglaze with red wine, simmering for 5 minutes.
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Return beef to the pot. Add tomatoes (crushed), stock, rosemary, and bay leaves. Stir well.
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Cover and simmer on low heat for 2.5 to 3 hours, stirring occasionally.
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Remove herbs, season to taste, and let rest for 15 minutes before serving.