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Warm, hearty, and packed with rustic Italian-inspired flavors, this Slow-Simmered Tuscan Beef Stew is the ultimate comfort food. Tender chunks of beef are slowly braised in a rich red wine and tomato broth, then combined with fresh vegetables, fragrant herbs, and hearty potatoes. The result is a deeply satisfying stew that’s perfect for chilly evenings, family dinners, or whenever you’re craving a nourishing homemade meal.
Ingredients
For the Stew
- 2 pounds beef chuck roast, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 1 (14-ounce) can diced tomatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup mushrooms, sliced
- 1 cup baby potatoes, halved
- 2 tablespoons fresh parsley, chopped
Instructions
Prepare and Brown the Beef
Pat the beef cubes dry with paper towels and season them evenly with the salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef until deeply browned on all sides. Transfer the browned beef to a plate and set aside.
Build the Flavor Base
Add the diced onion, carrots, and celery to the same pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and tomato paste, cooking for an additional minute until fragrant.
Deglaze and Simmer
Pour in the red wine, scraping the bottom of the pot to release the flavorful browned bits. Allow the wine to simmer for 3 to 4 minutes, reducing slightly and concentrating its flavor.
Return the beef to the pot and add the beef broth, diced tomatoes, rosemary, thyme, and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low.
Slow Cook to Perfection
Cover the pot and simmer for 1½ hours, allowing the beef to become tender and absorb the rich flavors of the broth.
Add the mushrooms and baby potatoes, then continue cooking for another 45 minutes, or until the vegetables are tender and the beef can be easily pulled apart with a fork.
Finish and Serve
Remove and discard the bay leaves. Taste and adjust the seasoning if necessary. Sprinkle with freshly chopped parsley just before serving for a burst of color and freshness.
Serving Suggestions
Serve this Tuscan-style beef stew with crusty bread, buttered noodles, creamy polenta, or mashed potatoes to soak up every drop of the flavorful broth. Leftovers taste even better the next day, making this an excellent make-ahead meal.
Prep Time: 20 minutes
Cooking Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Yield: 6 servings
Calories: Approximately 465 calories per serving