Hearty Tuscan Beef, Mushroom, and Red Wine Stew
Print recipe| Serves | 4 |
| Meal type | Entrée, Main Dish, Soup |
The wonderful aromas and flavors of this dish are the perfect way to warm up on a cold night. The better quality of the beef, red wine, and tomatoes you choose to use, the richer and more flavorful the final product will be.
Ingredients
- 3 tablespoons Olive Oil
- 1 Medium Red Onion (1/2 inch dice)
- 3 Medium Carrots (1/2 inch dice)
- 2 stalks Celery (1/2 inch dice)
- 2lb Beef Chuck (Boneless, excess fat removed, cut into 1 inch cubes)
- 1lb Mushrooms (White Button or Cremini)
- 2 and 1/2 cups Dry Red Wine
- 8 sprigs Thyme
- 3 Medium Plum Tomatoes
- Kosher Salt
- Black Pepper (Freshly ground)
Directions
| 1. | In a heavy, large saucepan over a moderately high heat, add oil and heat until shimmering. Add the onion, carrot, and celery and, using a wooden spoon to stir occasionally, sauté until light and golden-brown, about 10 minutes. |
| 2. | Add the beef and sauté, stirring occasionally, until deep brown on all sides, about 5 minutes. Add the mushrooms and sauté until just starting to become tender, about 4 minutes. Add the wine and thyme, stir well, and bring to a boil. Add the tomatoes, salt, and pepper, then lower the heat to moderately low, and simmer covered until the meat is very tender, about 1-1/2 to 2 hours. Stir the stew every 20 minutes to ensure no ingredients stick to the bottom of the pan. |
| 3. | When the beef is tender, use tongs to remove the tomato skins and thyme sprigs. Taste and season with salt and black pepper. Transfer the stew to a warmed serving bowl or plate and serve. |