← Back to Search Results stewing Italian
tuscan-beef-stew

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Italian cooks are famous for cooking creatively and deliciously with a handful of ingredients. This stew is typical of Tuscany, where many dishes include the local red wine. Don’t bother opening up a bottle of fine Chianti for cooking—moderately priced American or Australian wine will do. Serve it over hot polenta or small pasta, such as ditalini.

Yield : 6 servings

Ingredients

  • 3 ounces pancetta, sliced about ¼ inch thick
  • 1 medium onion
  • 2 celery stalks
  • 1 tablespoon olive oil
  • 3 pounds boneless beef chuck, cut into 1-inch pieces
  • 1 cup hearty red wine, such as Sangiovese, Zinfandel, or Shiraz
  • One 28-ounce can crushed tomatoes in puree
  • ¼ cup chopped fresh basil

Directions

Prep: Cut pancetta into ¼- to 1½-inch dice. Chop onion. Chop celery crosswise into ¼-inch-thick slices.

1. Combine pancetta and olive oil in Dutch oven and cook, stirring occasionally, until pancetta browns, about 5 minutes. Using slotted spoon, transfer pancetta to plate. Season beef with 1 teaspoon salt and ½ teaspoon freshly ground pepper. Increase heat to medium-high. In batches, add to fat in pot and cook, turning occasionally, until browned, about 5 minutes. Transfer to plate with pancetta.

2. Add onion and celery to pot. Reduce heat to medium and cook, stirring often, until vegetables soften, about 3 minutes. Add wine to pot, scraping up browned bits on bottom, and bring to boil. Return beef, pancetta, and any juices on plate to pot. Stir in tomatoes and bring to a boil. Reduce heat to medium-low and cover. Simmer until beef is tender, about 1½ hours.

3. Stir in basil. Serve hot.

Notes

Pancetta is the same cut as bacon but rolled up into a cylinder and cured without smoke. You’ll find it at many supermarkets and certainly all Italian delicatessens. Ask the deli person to slice it on the thick side, about ¼ inch thick, and not paper thin, as is probably their habit. If you can’t find it, use regular sliced bacon.


© 2005 Leslie Revsin

Note from Cookstr's Editors

Nutritional information does not include salt and pepper to taste.

 

Nutritional Information

Nutrients per serving (% daily value)

715kcal (36%)
98mg (10%)
14mg (23%)
53mcg RAE (2%)
1176mg
79mg
47g
1g
3g
13g
157mg (52%)
441mg (18%)
19g (94%)
49g (76%)
6mg (32%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • ConnieD53

    10.12.09 Flag comment

    I made this yesterday. It was delicious, though I think next time I'll add more basil (love basil). Getting ready to have leftovers!

 

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
lucid-food Lucid Food
by Louisa Shafia
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-sweet-life The Sweet Life
by Kate Zuckerman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
new-american-table New American Table
by Marcus Samuelsson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?