Hi, I'm Rachelle
The Vivacious Gourmet
I cook delicious healthy recipes that are simple to make, with wholesome fresh ingredients.
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My Tuscan Beef Stew recipe is so rich, rustic and the ultimate comfort food!
Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully. Searing the beef pieces before you add the stock makes such a difference in the flavour you get from the soup. It’s really the only chance you have to get that delicious caramelization on the meat!
This Tuscan Beef Stew recipe makes the home smell so delicious. It is a winning dish with my family. I could literally eat this every week in the colder months. Pair it with a nice loaf of Sourdough bread to soak up all the good sauce and dinner is served! Go ahead and make it a day or two ahead of time; the flavour improves the longer it sits.
Extra Virgin Olive Oil
Chuck Roast Cut Beef
All Purpose Flour
Dry Red Wine – option to omit and use more stock instead
Fresh Thyme – dried Thyme works as well
Fresh Garlic Cloves– can use garlic powder if not available
Bay Leaves– preferably dried
Small Potatoes – can be any type
Fresh or Frozen Peas
Flat Leaf Parsley
The most important thing is to start with the right cut of meat. You want to buy chuck roast that is well-marbled, meaning it should have a good amount of white veins of fat running through it. Try not to buy the pre cut stewing beef at the grocery store. It is very lean and will not get as tender as you hope.
Tuscan Beef Stew
- 1 1/2 tbsp olive oil
- 1 cup diced green onions
- 2 pounds chuck roast cut into 1 1/4 inches
- 2 tbsp butter
- 3 tbsp all purpose flour
- 1 cup dry red wine option to omit and use more stock
- 2 cups beef stock
- 1 1/2 cups water
- 1 tbsp dried thyme or 6 fresh sprigs
- 2 cloves garlic crushed
- 2 bay leaves
- 1 cup celery stalks diced
- 1 cup carrots peeled and diced
- 1 cup small potatoes cut into halves
- 1 cup frozen peas
- 1/2 cup fresh chopped flat leaf parsley
- Heat oil in large pot over medium heat. Add in green onions and coon until slightly browned. Remove from pot.
- In the same pot, cook beef pieces in batches over high heat until browned. Remove and set aside.
- Melt butter in pot with flour. Cook until mixture bubbles and thickens. Gradually whisk in beef stock, wine and water. Bring to a boil until thicken.
- Return beef to pot. Add in garlic, thyme and bay leaves. Reduce heat and simmer covered for 1 1/2 hours.
- Add celery, carrots, potatoes, stir and keep covered for another 30 minutes.
- Add peas to pot and simmer for 3-4 minutes. Stir in parsley. Eat and enjoy!
You can also freeze beef stew! I like to freeze it in small containers for pre made lunches. Defrost overnight in the refrigerator or you can defrost in the microwave or convention oven stirring occasionally.