Tuscan-Style Beef Stew
Recipe Source:
ATK Season 16, Why Not Add Wine?
Servings: 7
![Tuscan-Style Beef Stew](https://shopitmiseitmakeit.ca/wp-content/uploads/Tuscan-Beef-Short-Ribs-1140x500.jpg)
Medium Bowl | ![]() |
1 1/2 tsp salt | |
8 pieces boneless beef short ribs | trimmed, 2″ pieces |
Large Dutch Oven | ![]() |
2 tbs vegetable Oil |
Large Bowl | ![]() |
4 sprigs rosemary | |
1 tsp anchovy paste | |
1 tbs tomato paste | |
1 tbs unflavored gelatin | |
1 tbs cracked peppercorns | |
2 bay leaves | |
1 head garlic | cloves seperated, unpeeled, crushed |
2 lg carrots | peeled, halved lengthwise |
2 c. red wine | |
4 shallots | peeled, halved lengthwise |
Measuring Cup | ![]() |
1 c. red wine | |
2 tsp ground black pepper |
Small Bowl | ![]() |
remaining red wine | |
2 tsp cornstarch |
TOOLS |
large dutch oven with lid |
metal tongs |
fine mesh strainer |
paper towels |
aluminum foil |
slotted spoon |
DO | WITH | HOW | IMPORTANT |
Adjust | Oven Rack | Lower Middle Position | |
Preheat | Oven | 300 F Degrees | |
FOR THE BEEF | |||
Toss | ![]() | UNTIL beef is well coated in salt | |
Let Stand | ![]() | At room temperature for 30 mins | |
Heat | ![]() | UNTIL just smoking | |
Add | 4 pieces of beef | In a single layer to dutch oven | |
Cook/Flip | 4 pieces of beef | Using tongs UNTIL pieces are well browned on all sides | About 8 mins total |
Reduce Heat | Stovetop | To lower temperature IF bottom of pan is burning | |
Add/Stir | ![]() | ||
Simmer/Cover Tightly | Aluminum Foil + Lid | Aluminum foil goes on first, then the lid | |
Transfer/Bake | Beef + Braise Liquids | To oven | 2 to 2 1/4 hours, stirring halfway through cooking |
FOR THE SAUCE | |||
Transfer/Cover Tightly/Set Aside | Cooked Beef | Using slotted spoon, aluminum foil and a bowl | |
Strain/Discard | Sauce | Using fine mesh strainer | Strainer contents are to be discarded |
Wipe Out | Dutch Oven | Using paper towels | |
Settle | Sauce | Fat will rise. About 5 mins. | |
Degrease | Sauce | As much as possible | Can use a spoon or fat seperator |
Return | Degreased Sauce | To the dutch oven | |
Add/Bring to a Boil | ![]() | Medium High Heat | |
Simmer | ![]() | Stirring occasionally UNTIL sauce is thicked to consistency of heavy cream | About 12-15 mins |
FINISH THE SAUCE (Dish can be made ahead and only do this step before you plan on serving it) | |||
Combine | ![]() | ||
Reduce Heat | Stovetop | Medium Low Heat | |
Add/Stir | Cooked Beef + ![]() | ||
Cover/Simmer | Beef + Sauce | UNTIL heated through | About 5 to 8 mins |
Taste/Season | Salt + Pepper | To taste | |
SERVE | Beef + Sauce | With crusty bread, mashed potoatoes or polenta |
Overbuy | Cost | Have it! |
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Produce
1 Head Garlic | |||
2 Lg Carrots | |||
Box Shallots | Overbuy | ||
Rosemary | Overbuy |
Meats & Seafoods
8 - 2" pieces Boneless Beef Short Ribs (4lbs/1.8 kg) | |||
Anchovy Paste | Overbuy |
Canned Goods
Can Tomato Paste | Overbuy |
Oils, Vinegars & Spices
Salt | Overbuy | ||
Black Peppercorns | Overbuy | ||
Ground Black Pepper | Overbuy | ||
Bay Leaves | Overbuy | ||
Vegetable Oil | Overbuy |
Wines & Spirits
1 Sm Bottle Chianti or Full Bodied Red Wine |
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date
Servings
7
Mise It!
5
Make It!
25
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