Garofolato alla Toscana

Ingredients

• 2 pounds (900g) beef chuck, cut into chunks 2 pounds (900g) beef chuck, cut into chunks
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 4 sprigs fresh thyme 4 sprigs fresh thyme
• 2 bay leaves 2 bay leaves
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 2 cups (480ml) beef broth 2 cups (480ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 55g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef chunks, minced garlic, rosemary, thyme, bay leaves, and red wine. Mix well to ensure the meat is coated in the marinade. Cover the bowl and refrigerate for at least 4 hours or overnight.
2. 2.
   Remove the beef from the marinade, reserving the liquid. Pat the meat dry with paper towels.
3. 3.
   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef chunks and sear them on all sides until browned. Remove the beef from the pot and set aside.
4. 4.
   In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and lightly browned.
5. 5.
   Return the beef to the pot and pour in the reserved marinade, diced tomatoes, and beef broth. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the rosemary sprigs, thyme sprigs, and bay leaves before serving.
8. 8.
   Serve the Garofolato alla Toscana hot with crusty bread or polenta.

Treat your ingredients with care...

• Beef chuck — Choose well-marbled beef chuck for the best flavor and tenderness. Trim any excess fat before cutting it into chunks.

Tips & Tricks

• For an extra depth of flavor, add a splash of balsamic vinegar to the sauce during the last 30 minutes of cooking.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.

Serving advice

Serve the Garofolato alla Toscana in shallow bowls, allowing the flavorful sauce to surround the tender beef. Garnish with fresh herbs such as parsley or basil for a pop of color.

Presentation advice

To enhance the presentation, sprinkle some freshly grated Parmesan cheese on top of the stew just before serving. The cheese will melt into the sauce, adding a creamy and savory touch.