Slow-Cooked Tuscan Beef Stew

Ingredients

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

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. 2.
   Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Pour in the red wine and scrape the bottom of the pot to release any browned bits.
5. 5.
   Add the beef broth, crushed tomatoes, tomato paste, bay leaves, dried thyme, dried rosemary, salt, and pepper. Stir well to combine.
6. 6.
   Return the beef to the pot and bring the mixture to a simmer.
7. 7.
   Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving.
9. 9.
   Serve the Slow-Cooked Tuscan Beef Stew hot with crusty bread or creamy polenta.

Treat your ingredients with care...

• Beef chuck roast — For the best results, choose a well-marbled cut of beef chuck roast. The marbling will add flavor and ensure that the meat becomes tender during the slow cooking process.

Tips & Tricks

• For an extra depth of flavor, you can sear the beef chunks in batches before adding them back to the pot.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 30 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in the refrigerator for up to 3 days.

Serving advice

Serve the Slow-Cooked Tuscan Beef Stew in deep bowls, allowing the rich sauce to surround the tender beef. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

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