Tuscan Beef Stew

Warm, hearty, and brimming with rustic charm, this Tuscan Beef Stew is the ultimate comfort food for cozy evenings. Tender chunks of beef chuck are seared to perfection and slow-simmered with a medley of garden-fresh vegetables, Yukon Gold potatoes, and fragrant herbs like rosemary and thyme. A splash of dry red wine and diced tomatoes enriches the broth, creating a deeply flavorful base that pairs beautifully with the hearty ingredients. Perfectly seasoned and cooked low and slow, this one-pot wonder delivers a melt-in-your-mouth texture that will leave your taste buds craving more. Serve it with crusty bread for soaking up the savory sauce or a crisp side salad for a balanced meal. Whether you're planning a cozy family dinner or an elegant meal to impress guests, this flavorful Tuscan-inspired stew is a timeless classic sure to delight.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:140 mins

Total Time:160 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1.5-inch cubes
• 0.25 cups all-purpose flour
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced into 1-inch pieces
• 2 celery stalks, sliced into 1-inch pieces
• 4 garlic cloves, minced
• 1 cups dry red wine
• 1 14.5-ounce can diced tomatoes
• 4 cups beef broth
• 4 medium Yukon Gold potatoes, cut into chunks
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 bay leaf
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

In a large bowl, toss the beef cubes with all-purpose flour until evenly coated, shaking off any excess flour.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onions, carrots, and celery for about 5-7 minutes, or until softened.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Deglaze the pot by pouring in the red wine, scraping the bottom with a wooden spoon to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 6

Add the seared beef back into the pot along with the diced tomatoes, beef broth, potatoes, rosemary, thyme, bay leaf, salt, and pepper. Stir to combine.

Step 7

Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 2 hours, stirring occasionally.

Step 8

Check the consistency of the stew after 2 hours. If the sauce is too thin, remove the lid and simmer for an additional 10-15 minutes to thicken.

Step 9

Remove the bay leaf before serving. Adjust seasoning with additional salt and pepper, if needed.

Step 10

Ladle the stew into bowls and garnish with fresh parsley. Serve warm with crusty bread or a side salad.

Nutrition Facts

Serving size	3608.7 grams (3608.7g)

Amount per serving	% Daily Value*
Calories	3664

Total Fat 228.00g	292%
Saturated Fat 80.60g	403%
Polyunsaturated Fat 4.10g
Cholesterol 680mg	227%
Sodium 8376mg	364%
Total Carbohydrate 178.80g	65%
Dietary Fiber 24.80g	89%
Total Sugars 28.60g
Protein 197.30g	395%

Vitamin D 0IU	0%
Calcium 546mg	42%
Iron 36mg	201%
Potassium 7544mg	161%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 22.2%

Carbs: 20.1%