Flavorful and robust, this uncomplicated Tuscan beef stew derives its taste from an abundance of freshly ground black pepper, dry red wine, and an oven-braised preparation for a hands-off cooking experience.
Similar to many of my cherished batch cooking staples, this Tuscan beef stew is a recipe that consistently delivers. It’s the ideal Sunday dish, enticingly perfuming the house as it simmers away in the oven. The aroma is simply irresistible! Plus, it’s incredibly generous in serving portions, making it a fantastic option for meal prepping and savoring leftovers throughout the week.
My husband and I stumbled upon this gem during one of our weekend culinary explorations, pondering, “What’s for dinner tonight?” Following an episode of Christopher Kimball’s Milk Street, we found our match: this tantalizing Tuscan beef stew paired exquisitely with a luxuriously creamy polenta recipe.
Slowly braised in the oven, this uncomplicated Italian beef stew boasts a delightful wine-infused, peppery essence that melts in your mouth. It’s a hands-off recipe perfect for leisurely weekend cooking, offering simplicity in preparation without the need to brown the meat, resulting in less mess and easier cleanup, despite requiring about 3 ½ hours of total cooking time.
While my mom’s pot roast recipe and my butternut squash and beef stew feature additional vegetables, this beef stew includes only aromatics that meld together to create a flavorful and sumptuous gravy.
Here are the ingredients in this Tuscan beef stew:
Chuck roast
Kosher salt and abundant coarse black pepper, freshly ground
Extra virgin olive oil
Yellow onion
Garlic
Tomato paste
Fresh sprigs of rosemary
Dry red wine, like chianti, cabernet sauvignon, or merlot
For optimal stew, the ideal choice is a well-marbled, boneless chuck roast. Its marbling ensures tenderness, flavor, and moisture retention during extended cooking periods. Lean cuts of beef or pork tend to dry out and toughen when subjected to lengthier braising times.
Before cooking, trim any surplus fat from the roast and then proceed to cut it into uniform 2-inch chunks. Consistent-sized pieces guarantee even cooking, while trimming excess fat helps prevent the stew from becoming overly greasy.
Season the meat generously with kosher salt and coarse black pepper. Ensure the pepper is coarse enough to adhere easily to the meat as it browns and imparts flavor to the stew during cooking. Gently press the pepper onto the meat chunks before placing them into a Dutch oven or a heavy-bottomed lidded pot.
Sauté the onion and whole garlic cloves until the onion turns translucent and the garlic softens. Introduce the tomato paste into the mix and continue cooking for 3-5 minutes. Cooking the tomato paste enriches its sweetness and eliminates any raw tomato flavor.
Introduce the beef into the pot and transfer it to the oven. Nestle the raw beef chunks among the onion and garlic, add the rosemary, then cover and cook for 2 hours. Afterward, remove the lid, stir the contents, and continue cooking for an additional 1 to 1 ½ hours.
Once the beef is tender, reduce the wine along with the meat juices. This stage emits a delightful wine-infused aroma that draws everyone to the kitchen. Reduce the wine until it reaches a syrupy consistency, then pour in the reserved meat juices. Simmer, reduce further if needed, and return the meat to the pot. Adjust seasoning to taste and serve.
Tuscan Beef Stew
Ingredients
- 6 pounds boneless beef chuck roast, trimmed of extra fat and cut into 2-inch chunks
- 2 tablespoons freshly ground, coarse black pepper
- 1 tablespoon kosher salt
- 1 large yellow onion, halved and thinly sliced
- 15 cloves of garlic, peeled
- 3 tablespoons tomato paste
- 3 sprigs fresh rosemary, plus 1 tablespoon minced rosemary
- 2 cups dry red wine, such as cabernet sauvignon, chianti, or merlot
Instructions
- Preheat the oven to 325°F with a rack placed in the lower third of the oven.
- Place
the beef in a large bowl and sprinkle with the black pepper and kosher
salt. Toss to coat, pressing the salt and pepper into the beef as
needed. - Heat
the olive oil in a large Dutch oven or heavy-bottomed pot with a lid
over medium heat. Add the onion and whole garlic cloves and cook,
stirring, for about 5-7 minutes or until the onion is soft and
translucent and beginning to brown. Stir in the tomato paste and cook
until it is fragrant and begins to brown about 3-5 minutes. Snugly
nestle the beef in the onion and garlic mixture with the rosemary
sprigs. Cover tightly with a lid and place in the oven. Cook for 2
hours. - Remove
the Dutch oven from the oven, stir, and uncover the pot to continue
cooking for 1 to 1 ½ hours or until the beef is fork-tender and is
easily pierced. Transfer the meat to a large bowl. Place a strainer over
a medium bowl or a Pyrex 4-cup measuring cup. Pour the meat juices into
the strainer and press on the solids to extract all of the liquid.
Discard the solids. - Pour
the wine into the Dutch oven and bring to a boil over medium-high heat.
Reduce to medium and scrape up any browned bits from the pot. Cook
until the wine is syrupy and reduced to 1 cup, about 5-7 minutes. Skim
the fat from the reserved meat juices and pour it into the pot. Bring to a
simmer and cook stirring occasionally, until thickened and the sauce
coats the back of a spoon, about 5 minutes. - Return
the beef to the pot, and add minced rosemary. Stir gently as the meat is reheated in the sauce. Add more pepper and taste season with more salt to
taste. Serve with creamy polenta, mashed potatoes, or pappardelle egg
noodles.*Adapted from Christopher Kimball’s Milk Street
