Tuscan Beef and Black Pepper Stew
A wonderful and hearty Tuscan beef stew. The quality of the meat makes all the difference. Trim well. Simple ingredients and preparation.
Prep Time20 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 50 mins
Servings: 6 servings
- 6 to 7 pounds boneless beef chuck roast well-trimmed and cut into 2-inch chunks
- Kosher salt and coarsely ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion halved and thinly sliced
- 12 medium garlic cloves peeled
- 3 tablespoons of tomato paste
- 2 sprigs of rosemary plus 1 tablespoon minced fresh rosemary
- 2 cups of dry red wine
Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a large bowl, sprinkle with 1 tablespoon salt and 2 tablespoons pepper, then toss.
In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and garlic and cook, stirring, until the onion is lightly browned, 7 to 9 minutes. Add the tomato paste and cook, stirring, until the paste begins to brown, 3 to 5 minutes. Nestle the beef and rosemary sprigs in the onion mixture, cover and transfer to the oven. Cook for 2 hours.
Remove the pot from the oven. Stir, then return to the oven uncovered. Cook until a knife inserted into a piece of beef meets no resistance, another 1 to 1½ hours.
Using a slotted spoon, transfer the meat to a medium bowl. Set a fine mesh strainer over a fat separator or a medium bowl. Pour the meat juices into the strainer and press on the solids to push them through the strainer; discard any solids left behind.
Pour the wine into the empty pot and bring to a boil over medium-high, scraping up any brown bits. Reduce to medium and simmer until the wine is syrupy and reduced to about 1 cup, some 5 to 7 minutes. If you strained the mean juices into a bowl, use a spoon to skim off and discard the fat from the surface.
Pour the defatted meat juices into the pot. Bring to a simmer over medium-high and cook, stirring until thickened to the consistency of heavy cream - about 5 to 7 minutes. return the beef to the pot, add the minced rosemary and stir gently. Bring to a gentle simmer and cook, stirring, until the meat is heated through, 4 to 5 minutes. Stir in 2 teaspoons of pepper, then taste and season with salt.