Description
This hearty Tuscan-style beef stew features tender beef chuck simmered slowly with a medley of vegetables, crushed tomatoes, garlic, and fragrant Italian herbs. Rich, comforting, and infused with classic Tuscan flavors, this stew is a perfect dish for cozy family dinners, delivering satisfying warmth and depth in every bite.
Ingredients
Beef and Seasoning
- 900 g beef chuck, cut into 4 cm cubes
- 1 tsp salt
- ½ tsp black pepper
Vegetables and Aromatics
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 cups baby spinach
Liquids and Staples
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 400 g crushed tomatoes
- 2 cups beef broth
- 1 cup red wine, optional
Herbs and Spices
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- 2 bay leaves
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the beef: Pat the beef dry with paper towels. Season the beef cubes evenly with salt and black pepper to enhance flavor and improve browning.
- Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches to avoid overcrowding, ensuring a nice crust forms. Set browned beef aside once done.
- Sauté the vegetables: Add diced onion, sliced carrots, and celery to the pot. Cook for about 5–6 minutes until the vegetables soften and become fragrant.
- Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking for another 1 minute to develop their flavors.
- Deglaze with wine: Pour in red wine if using, scraping the bottom of the pot to loosen browned bits, which adds depth to the stew’s flavor.
- Combine main ingredients: Return the browned beef to the pot. Add crushed tomatoes, beef broth, rosemary, thyme, Italian seasoning, and bay leaves. Stir to combine all ingredients thoroughly.
- Simmer the stew: Bring the mixture to a gentle simmer. Cover the pot and cook over low heat for 2 to 2½ hours, stirring occasionally, until the beef is fork-tender and flavors meld.
- Add mushrooms: During the last 30 minutes of cooking, add sliced mushrooms to allow them to soften and absorb the stew’s flavors.
- Incorporate spinach: Stir in the baby spinach during the final 2–3 minutes of cooking until just wilted, adding fresh color and nutrients.
- Finish and serve: Remove the bay leaves. Garnish with fresh chopped parsley and serve the stew warm, perfect alongside crusty bread or your favorite sides.
Notes
- For a thicker consistency, simmer the stew uncovered during the final 15–20 minutes to reduce liquid.
- Serve the stew with crusty bread, mashed potatoes, polenta, or pasta for a complete meal.
- The flavors intensify after resting; the stew tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian, Tuscan
