Italian · Dinner
Tuscan Beef and Red Wine Stew (Dairy-Free)
Braised beef chuck simmered slowly in red wine with tomato, carrot, celery, and rosemary until fork-tender, finished with olive oil. Served over creamy polenta, the stew carries deep, savory winter flavors typical of Tuscan countryside cooking, rich and warming.
$7
15 minsPrep
120 minsCook
135 minsTotal
MediumLevel
Nutrition per serving
694Calories
42.8gProtein
35.1gFat
38.4gCarbs
8gSugar
5.2gFiber
799mgSodium
138mgChol
10gSat Fat
1185mgPotassium
91mgCalcium
5.9mgIron
3.9mcgVitamin B12
10.6mgVitamin C
gluten-free
protein-rich
high-fiber
dairy-free
Instructions
1
Prep
Pat beef chuck dry with paper towel and season with salt and pepper. Dice the carrot, celery, onion, and garlic.
2
Heat 1 tablespoon olive oil in a heavy pot over high heat until shimmering, then brown beef cubes on all sides until deep crust forms, about 5 minutes total.
3
Add remaining olive oil and diced vegetables; cook over medium heat for 5 minutes, stirring occasionally, until softened. Stir in tomato paste and cook 1 minute until fragrant.
4
Deglaze with red wine, scraping pot base, then add beef, canned tomatoes, beef stock, rosemary, and bay leaf. Cover and braise on low heat for 2 hours, stirring occasionally, until fork-tender.
5
Plate
Remove rosemary and bay leaf from stew. Meanwhile, whisk polenta into boiling water, simmer 20 minutes over low heat until thick. Spoon polenta into bowl and ladle stew over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 1 cup240ml dry red wine
- 2/3 cup80g, a third of a 14.5 oz can canned tomatoes
- 1/2 cup60g carrot
- 1/2 cup50g celery
- 1/2 cup60g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp tomato paste
- 2 sprig2 sprig rosemary
- 22 bay leaf
- 4 tbsp60ml olive oil
- 1 cup240ml beef stock
- 2/3 cup130g polenta
- 2 cup480ml water
- salt, to taste
- black pepper, to taste
