Tuscan Beef Stew Recipe

Name: Tuscan Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 pounds Beef Chuck Roast, Cut Into 1 Inch Cubes; 1 teaspoon Salt; 1 teaspoon Black Pepper; 1/2 cups All-purpose Flour; 1/4 cups Olive Oil; 8 ounces, weight Cremini Mushrooms, Quartered; 1 whole Large Onion, Diced; 2 whole Large Carrots, Peeled And Chopped; 3 stalks Celery, Chopped; 3 Tablespoons Garlic, Chopped; 2 cups Red Wine; 3 ounces, weight (dry) Sun Dried Tomatoes, Chopped; 2 cups Tomatoes, Peeled, Seeded And Chopped; 1/2 teaspoons Dried Thyme; 1 teaspoon Fresh Sage, Minced; 2 whole Large Russet Potatoes, Peeled And Cut Into 1 Inch Cubes; 1 quart Chicken Stock; 1 whole Medium Zucchini, Cut Into 1 Inch Cubes; 4 Tablespoons Parsley, Chopped; 4 Tablespoons Basil, Chopped; 2 ounces, weight Parmesan Cheese, Grated, For Garnish

Servings: persons

3-1/2 pounds Beef Chuck Roast, Cut Into 1 Inch Cubes
1 teaspoon Salt
1 teaspoon Black Pepper
1/2 cups All-purpose Flour
1/4 cups Olive Oil
8 ounces, weight Cremini Mushrooms, Quartered
1 whole Large Onion, Diced
2 whole Large Carrots, Peeled And Chopped
3 stalks Celery, Chopped
3 Tablespoons Garlic, Chopped
2 cups Red Wine
3 ounces, weight (dry) Sun Dried Tomatoes, Chopped
2 cups Tomatoes, Peeled, Seeded And Chopped
1/2 teaspoons Dried Thyme
1 teaspoon Fresh Sage, Minced
2 whole Large Russet Potatoes, Peeled And Cut Into 1 Inch Cubes
1 quart Chicken Stock
1 whole Medium Zucchini, Cut Into 1 Inch Cubes
4 Tablespoons Parsley, Chopped
4 Tablespoons Basil, Chopped
2 ounces, weight Parmesan Cheese, Grated, For Garnish

1
1. Put the beef cubes into a bowl. Season cubes of beef well with salt and pepper. Add the flour and toss to coat. Make sure the flour is completely covering the beef.
2
2. In a large Dutch oven over medium high heat, warm half of the oil. Add the beef and brown well- don't crowd the pan. I did this in three batches. Don't worry about the bottom of the pot turning dark brown - that's flavor! Add more oil as needed. Once all the beef is browned, remove it from the pot and set aside.
3
3. Add mushrooms, onions, carrots, celery, and garlic to the pot. Add more oil if necessary to saute until lightly browned.
4
4. Return the beef cubes to the pot and add the wine. Bring to a simmer, and scrape the bottom of the pan with a wooden spoon. This releases and dissolves all those browned bits. Yummy! Add sun dried tomatoes, chopped tomatoes, thyme, sage, potatoes and stock. Bring to a low boil, cover, and reduce the heat to simmer for about an hour. Add the zucchini chunks for the last 20 minutes of cooking.
5
5. Use a slotted spoon to remove the beef and veggie chunks to a bowl. Return the 'sauce' that is left in the pot to medium high heat and boil until reduced and thick (the consistency of gravy). This should take 10 to 15 minutes.
6
6. Adjust seasonings (salt and pepper) for the sauce, then return the reserved vegetables and meat chunks back to the pot. Heat until bubbling. Stir in the parsley and basil just before serving.
7
7. Ladle into bowls and sprinkle with Parmesan. Serve with warm crusty bread.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3-1/2 pounds Beef Chuck Roast, Cut Into 1 Inch Cubes, 1 teaspoon Salt, 1 teaspoon Black Pepper, 1/2 cups All-purpose Flour, and more.

Yes, Tuscan Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions