This easy to make stew will pair well with risotto, but you can also substitute the risotto with polenta and whipped mashed potatoes/parsnip. Great made in the pressure cooker, or the slow cooker!
Tuscan Beef Stew
Chef Claudia Krevat
6-8
15 minutes
40 minutes
Italian
Dinner
This easy to make Italian-inspired stew will pair very well with risotto, polenta or whipped mashed potatoes/parsnip.
Ingredients
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4 pounds of Beef Chuck Roast, trimmed and cut into 1 ½ cubes
2 TBSP Olive Oil
1 Large Yellow Onion, halved and thinly sliced
12 Medium Garlic Cloves, smashed
2 cups Dry Wine
3 TBSP Tomato Paste
1 TBSP Black Pepper
2 TSP of Kosher Salt
2 TBSP Chopped Parsley
3 TBSP All-Purpose Flour or GF Flour
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Braiser
Spatula
Cutting Board
Knives
Serving Bowl
Serving Spoon
Directions
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In a 6 quart/8 quart Pressure Cooker or Instapot, select Sauté. Add the oil and heat until shimmering.
Add onion and garlic and cook stirring occasionally until lightly brown.
Add wine and cook, scraping up any browned bits, until reduced by half.
Stir in tomato paste, rosemary springs and 1 TBS of black pepper.
Stir in beef and 2 teaspoons of salt, and even as much as possible into a single layer.
Press cancel. Lock the lid and make sure to adjust the valve.
Set cooking time for 25 minutes.
When the time is complete, let pressure reduce naturally for 15 minutes, then quick release.
In a small bowl, whisk flour with 6 TBSP of cooking liquid until smooth.
Bring back to the stew and allow it to simmer until thicken.
Taste and add more salt if necessary.
Serve in a large bowl over polenta, risotto, or mashed potato and top with whatever herbs you like.
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Sauté onion and garlic in oil in a Staub cocotte or braiser
Pour in slow cooker and incorporate tomato paste.
Add remaining ingredients, nestling the beef in and cook in slow for 4-5 hours.
Before serving, remove 6 TBSP of the liquid from the bowl and whisk with flour. Bring it back into the pot and allow it to thicken in HIGH until it gets the consistency you like.
Taste and season with more salt or pepper.
Serve in a large bowl over polenta, risotto, or mashed potato and top with whatever herbs you like.