There is nothing more satisfying on a cold, winter day than a hearty stew. This Taste-of-Tuscany Beef Stew is definitely a heart-warming, stomach-filling way to ease the frigid temps. You’ll want a full bowl (or two) of this tender beef-packed and veggie-filled, better-than-soup combo that’s all snuggly wrapped in a thick herb and tomato infused broth… it’s bound to chase the chill away. Rim-to-rim, a bowl of Taste-of-Tuscany Beef Stew is the only way we recommend you spend a winter’s day!
Ingredients
- 21 ounces lean stewing beef, cut into small pieces
- salt, to taste
- black pepper, to taste
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, chopped into large pieces
- 2 sticks celery, chopped
- 2 tablespoons balsamic vinegar
- 1 1/2 cups beef stock, divided
- 4 large mushrooms, sliced
- 1 (14-ounce) can tomatoes, chopped
- 1 tablespoon tomato paste purée
- dried mixed herbs, to taste
- 2 sprigs fresh thyme
- 1/2 teaspoon onion powder
- 1 (15.5-ounce) can cannellini beans or butter beans
- 1 1/2 tablespoons cornstarch
- water, to taste
- fresh parsley, to taste, chopped, for garnish
Directions
Step 1 –Spray a large stock pot with non-stick cooking spray.
Step 2 –On a large platter, add the stew beef pieces and season with the salt and the black pepper.
Step 3 –In the prepared large stock pot over medium-high heat, in two batches, add the seasoned stew beef and sauté until lightly-brown all over and reading 135 degrees F when tested with a meat thermometer in one of the thickest pieces.
Step 4 –Transfer the cooked stew beef to a large bowl.
Step 5 –Using the same large stock pot over medium heat (sprayed with a second coat of nonstick cooking spray), add the onion, the garlic, the carrots, and the celery, stirring to combine and cooking until softened, about 3-4 minutes.
Step 6 –Add the balsamic vinegar and 2-3 tablespoons of the beef stock to the vegetable mixture, stirring to deglaze the stock pot, and scraping up any browned bits stuck to the bottom of the stock pot.
Step 7 –Add the cooked stew beef (along with its juices), the mushrooms, the tomatoes, the tomato paste purée, the dried herbs, the thyme, the onion powder, and the remaining beef stock to the vegetable mixture, stirring to combine.
Step 8 –Bring the mixture to a boil and cover.
Step 9 –Lower the heat to a simmer and cook until the beef pieces are completely tender, about 1 hour 45 minutes.
Step 10 –During the last 25 minutes of cooking the beef stew, add the cannellini beans, stirring to combine.
Step 11 –In a small bowl, add the cornstarch with enough of the water to dissolve the cornstarch, then stir to make a slurry mixture.
Step 12 –Once the beef stew is done cooking and is very tender, with the stovetop on medium heat, add the cornstarch mixture to the beef stew, stirring constantly until heated through and thickened.
Step 13 –Taste the beef stew to check for seasoning, adding more of the salt and the black pepper as needed.
Step 14 –Place the beef stew into serving bowls, sprinkle with the fresh parsley, and serve.
