Melts like butter - you almost don't need a knife to eat this dish! It's basically the Italian version of amazing beef with vegetable gravy, you reall...
Warming and rich, traditional Tuscan beef stew knows no limit in its distinction as a genuine, authentic Italian comfort food recipe. There are tons of different rustic beef stew recipes, and Italian cooking excels at stews and hearty soups of all types, from North to South, with some of my favorite vegetables being included in all different presentations and Italian stew recipes.
I personally believe where we shine is with meat stew recipes however, in slow-cooking, aromatic variations that take hours of leisurely simmering while odors emanate from hot terracotta pans.
By layering the ingredients in proper cooking order, the final country-style stew recipe will feature tiers of browned beef, caramel-hinted onions, sweet carrots and an amazing brothy sauce enriched with a choice lager - this rustic Italian beef stew will let you discover a whole new method of stewing and flavors that everyone will benefit from.
Your friends and loved ones will be thanking you for days to come after your preparation of this scrumptious classic Italian Beef Stew - be prepared to have your socks knocked off!
And if you've got love for colder climates and Italian wines (this is the ideal chilly weather recipe after all), be sure to check out the Mamablip article on the gorgeous Valle d'Aosta mountain lands! If you loved this recipe, be sure to check out the Mamablip video tutorial in making another Tuscan beef classic, yummy Beef Spezzatino.
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for 4 servings
Aggiungere poco più di un litro d'acqua in una grande casseruola. Aggiungere qualche pizzico di sale, una carota ben lavata (lasciare la buccia), una cipolla sbucciata, un gambo di sedano (tagliato in 3 pezzi) e 1 pomodoro. Mettere a fuoco alto fino all'ebollizione, e poi lasciar cuocere a fuoco lento scoperto.
Pelare le altre 2 carote e tagliarle a dadini. Fare lo stesso con la cipolla e il sedano rimanenti. Questo diventerà la brunoise di verdure.
In a sauté pan, add oil and allow to heat (relatively hot, but not with smoke coming from oil). Add the diced vegetable (brunoise). Allow to soften over medium-low heat. If the vegetables begin to stick to the pan, add a small amount of broth and allow vegetables to complete cooking in the liquid. There should be minimal liquid at the end of cooking.
Cut beef into cubes no larger than 1.25". Place flour onto flat plate, and coat each beef cube well with flour. Coat bottom of deep sauté pan with olive oil, and brown the beef over high heat for 5 minutes per side. Once all sides have been evenly browned, add 1 c of beer, and allow alcohol to evaporate slightly. Add beef and cooking liquids directly into pan with brunoise vegetables.
Cover the pan and lower heat to lowest setting (the beef should have occasional bubble while simmering). Check on the beef from time to time, and add broth as needed. Allow to cook for at least 1 hour and 45 minutes over lowest heat possible. Be sure stew is not sticking or too dry - add broth generously.
minutes 4 ingredients 210 kCal
David Monday 1st of March 2021
Melts like butter - you almost don't need a knife
Melts like butter - you almost don't need a knife to eat this dish! It's basically the Italian version of amazing beef with vegetable gravy, you really can't go wrong!
tania Monday 1st of March 2021
Sweet and amazing
Airy, sweet, delicious, and a lovely change from your usual store-bought and sugar-packed cakes and desserts!