Description
This hearty beef stew is simple but satisfying
Ingredients
Scale
- 2.5 pounds beef chuck, cut into 1.5 inch chunks
- 2 to 3 teaspoons salt, for seasoning beef
- 3 tablespoons olive oil
- 6 to 8 garlic cloves, peeled
- 1 tablespoon freshly ground black pepper
- 1 bottle red wine
- 1 sprig rosemary
Instructions
- Pat the beef dry and season it well with salt.
- Heat the olive oil in a large dutch oven. Add the garlic cloves and cook over medium heat for about 2 minutes. They should develop a golden color. Transfer the garlic to a plate or bowl.
- Working in 2 batches, brown the beef. Cook the beef for 3 to 4 minutes on the first side, until it develops a nice brown color, and then flip and cook another 3 to 4 minutes. When beef is brown on all sides, transfer it to a plate and repeat with the second batch.
- Add the black pepper to the pot. Stir around and cook for about 30 seconds. Next, add the wine and bring it to a simmer. Allow the wine to simmer for 3 minutes.
- Return the beef and garlic to the pot and lower the heat to medium-low. Place the rosemary sprig in the pot and cover it with the lid.
- Cook covered for 90 minutes over medium-low. At the 90-minute mark, remove the lid and give the pot a stir. Cook the stew for another 60 to 90 minutes uncovered stirring every 20 minutes or so to prevent sticking. When the meat is very tender (you could shred it with a fork), the stew is done. If you cook it too long, it will begin to break down and fall apart. Note: the liquid will cook down but it will not thicken as no flour or thicking agent is added.
- Remove the rosemary sprig and serve the beef with its juices over polenta, mashed potatoes, or with bread.
Keywords: tuscan-style, beef stew, black pepper, red wine