Italian Beef Stew with Root Vegetables

Ingredients

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 bay leaves 2 bay leaves
• 1 sprig fresh rosemary 1 sprig fresh rosemary
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, potatoes, and parsnips to the pot and cook for a few minutes until slightly softened.
4. 4.
   Pour in the red wine and let it simmer for a couple of minutes to reduce slightly.
5. 5.
   Return the beef to the pot and add the beef broth, diced tomatoes, bay leaves, and rosemary sprig. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves and rosemary sprig before serving. Adjust the seasoning if needed.

Treat your ingredients with care...

• Beef stew meat — Choose a tender cut of beef such as chuck or round for the best results. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For a deeper flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and add it to the stew during the last 15 minutes of cooking.
• Serve the stew with a sprinkle of freshly chopped parsley for a burst of freshness.

Serving advice

Serve the Tuscan beef stew hot in deep bowls. Accompany it with crusty bread or polenta to soak up the flavorful broth.

Presentation advice

Garnish the stew with a sprig of fresh rosemary and a sprinkle of black pepper for an elegant touch. Serve it in rustic ceramic bowls to enhance the cozy and comforting feel of the dish.