Tuscan Style Beef Stew

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Ingredients :

  • 3 to 3 1/2 lbs boneless chuck roast, trimmed and cut into 2-inch pieces
  • 2 1/2 tsp kosher salt
  • 1 TB olive oil
  • 1 bottle (750ml) Chianti
  • 1 cup water
  • 1 onion, thinly sliced
  • 3 carrots, peeled and sliced into 1/2-inch thick rounds
  • 3 stalks celery, sliced into 1/2-inch pieces
  • 10 cloves garlic, chopped
  • 4 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tsp freshly ground black pepper
  • 1 TB unflavored gelatin powder (I use Knox brand)
  • 1 TB tomato paste
  • 1 tsp anchovy paste (don’t skip this)
  • 2 tsp cornstarch

Directions :

Pat dry cut-up beef well, using paper towels.Toss beef with salt in a bowl and let stand at room temp 30 minutes. Preheat oven to 350F with rack on lower middle position.

In a large Dutch oven, heat oil over medium high heat until starts smoking. Add half of the beef in a single layer and cook until well browned on all sides, about 8 min total, reducing heat if it begins to burn.

Stir in 2 cups wine, water, onion, carrots, garlic, rosemary, bay leaves, pepper, gelatin powder, tomato paste, anchovy paste, and all remaining beef. Bring to a boil and immediately reduce to simmer. Cover tightly with foil, followed by lid (helps retain moisture.) Transfer to hot oven and cook until beef is tender, about 2 hours.

In a bowl, whisk the remaining wine with the cornstarch until dissolved. Add to the pot of braised beef. Place pot on stovetop and bring to a boil over medium high heat; immediately reduce to simmer. Simmer (low boil) uncovered, stirring,10 minutes. Should be somewhat thickened. Season with additional kosher salt and pepper to taste, if needed.

READ:   Peruvian Super Chicken

Serve with crusty bread, rice, noodles, or potatoes.

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