Tuscan Beef Stew with Tomatoes

Tuscan Beef Stew with Tomatoes

  • Prep Time:
    20 minutes
  • Cook Time:
    2 hours, 30 minutes
  • Serves:
    6 to 8

Ingredients

  • 1 1/2 lbs. beef stew meat, trimmed and cut into 1-inch cubes
  • 1 tsp. kosher salt and 1/2 tsp. freshly ground black pepper
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. olive oil, divided
  • 6 medium carrots, cut into 3/4-inch pieces (3 cups)
  • 1 medium onion, cut into 1/2-inch wedges
  • 4 cloves garlic, minced
  • 1 tsp. each dried oregano and dried rosemary, crushed
  • 3 cups Kitchen Basics® Unsalted Beef Stock, divided
  • 2 Tbsp. red wine vinegar
  • 1 can (28 oz.) Take Root Organics® Whole Tomatoes, not drained
  • 2 bay leaves
  • 12 oz. baby red potatoes, quartered (about 10)

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  • Prep Time:
    20 minutes

  • Cook Time:
    2 hours, 30 minutes

  • Serves:
    6 to 8
Print Recipe

Hearty pieces of beef, carrots, tomatoes and baby red potatoes in a thick, rich stock makes this stew a soothing, satisfying end to crisp Fall and Winter days. A touch of red wine vinegar, Italian herbs, garlic and whole tomatoes bring a welcome Italian twist to savory beef stew. Getting good browning on the beef is critical to develop a rich, deep flavor.

Prep & Cook Instructions

  1. Season beef with salt and pepper in a medium bowl, then toss with flour; set aside. Heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add carrots, onion, garlic and herbs; cook 3 to 5 minutes until onions are softened.  Remove from pan into a large bowl; set aside. 
  2. Cook beef in 2 or 3 batches so the pan isn’t over-crowded, and the meat can brown instead of steam.  For each batch, heat 1 Tbsp. oil in pan and cook beef until nicely browned on all sides. Remove each batch to the bowl with vegetables.   
  3. Add 1/2 cup stock and vinegar to empty pan; scrape up any browned bits with a wooden spoon. Stir in tomatoes; break up into chunks with the spoon. Return beef and vegetables with any juices, remaining 2 1/2 cups stock and bay leaves to pan. Bring to a boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.  Stir in potatoes; bring to a simmer and cook 1 hour or until beef is tender. Remove bay leaves before serving. Season to taste with salt and pepper.