I remember how my Italian Grandmother’s kitchen filled up with the flavors of Italy on Sunday afternoons. She seared a chuck roast in olive oil added garlic, onion, tomatoes, herbs, spices and just let it simmer for hours. My Tuscan Stew recipe is inspired by this feeling. It’s comfort food at its best. Enjoy this recipe on a cool weekend afternoon.
INGREDIENTS
| 1 | onion, chopped |
| 7 | garlic choves |
| 1 | shallot, chopped |
| 2 T | thyme, chopped |
| 4 T | olive oil |
| 16 oz | tomatoes, chopped |
| 2 lb | chunk roast, cubed |
| 1 c | flour |
| 2 oz | butter |
| 3 c | white wine |
| 1 | rosemary sprig |
| 1 | cinnamon stick |
| 3 | cloves |
| 2 c | carrots, cubed |
| 2 c | potatoes, cubed |
DIRECTIONS:
Sauté onion, garlic, shallot and thyme in 2 tablespoons of olive oil for 3 minutes. Add tomatoes. Cook for 10 minutes on medium-low heat. Blend to a smooth consistency in a blender. Lightly coat beef with flour. In a large, heavy pot, brown beef in butter and remaining olive oil. Remove. Deglaze pot with wine and reduce by half. Add beef, tomato sauce, rosemary, cinnamon stick and cloves. Simmer for 2 1/2 hours. Add carrots and potatoes. Cook for an additional 1/2 hour.
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