Tuscan-style Čičvarda

Ingredients

In this Tuscan adaptation of Čičvarda, we incorporate Tuscan herbs like rosemary and thyme to infuse the stew with the flavors of Tuscany. Additionally, we use local Tuscan sausages and vegetables to give the dish an authentic Tuscan touch. We alse have the original recipe for Čičvarda, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 250g (8.8 oz) Tuscan sausages, sliced 250g (8.8 oz) Tuscan sausages, sliced
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the beef and sausages, and cook until browned. Remove from the pot and set aside.
2. 2.
   In the same pot, add the onion and garlic. Sauté until the onion is translucent.
3. 3.
   Add the carrots, celery, and red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the beef and sausages to the pot. Stir in the diced tomatoes, tomato paste, beef broth, dried rosemary, and dried thyme.
5. 5.
   Season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Tuscan-style Čičvarda hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef suitable for stewing, such as chuck or stewing beef. Cut the beef into evenly sized cubes to ensure even cooking.
• Tuscan sausages — Look for locally made Tuscan sausages with a blend of pork and herbs. If Tuscan sausages are not available, you can use Italian sausages as a substitute.
• Dried rosemary and thyme — Crush the dried herbs between your fingers before adding them to the stew to release their flavors.

Tips & Tricks

• For a richer flavor, you can brown the beef and sausages in batches before adding them back to the pot.
• Serve Tuscan-style Čičvarda with crusty bread to soak up the delicious broth.
• Feel free to add other vegetables like zucchini or mushrooms to the stew for added variety.
• If you prefer a spicier stew, you can add a pinch of red pepper flakes.
• Leftovers of Tuscan-style Čičvarda taste even better the next day, as the flavors continue to develop.

Serving advice

Serve Tuscan-style Čičvarda in deep bowls, allowing the aromatic steam to waft up. Garnish with fresh herbs like parsley or basil for a pop of color and freshness.

Presentation advice

To enhance the presentation, drizzle a swirl of extra virgin olive oil over the stew just before serving. Serve alongside a rustic loaf of bread and a simple green salad for a complete Tuscan meal experience.