Tuscan Stew

By Chad Carns

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.


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











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.

TGB Tip: Replace chunk roast with wild game for an Italian hunter’s stew.

Tuscan Stew
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level2
Effort 8
Time 10
Impress Your Date 8

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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