Easy Tuscan Beef Stew Recipes

EASY SLOW COOKER TUSCAN BEEF STEW

Steps:

• Place the pickling spice in the center of a piece of cheesecloth or coffee filter.
• Tie tightly with a long piece of string.
• Place beef cubes, onion, carrot, crushed rosemary, garlic powder and bouillon cubes to slow cooker.
• Stir in tomatoes and wine.
• Add pickling spice bundle; cover.
• Cook 8 hours on LOW or 4 hours on HIGH.
• Remove pickling spice bundle.
• Thicken stew by mixing flour with 1 tablespoon water in medium bowl until smooth.
• Stir in several tablespoons hot liquid from stew, then stir flour mixture into stew.
• Cook and stir 2 to 3 minutes or until stew thickens slightly.
• To serve, place 1 slice bread in each bowl. Spoon stew over bread.

TUSCAN BEEF STEW WITH POLENTA

Steps:

• For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
• Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
• Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
• For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
• In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
• When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
• Turn the polenta out of the bowl, slice, and serve alongside the stew.

EASY TUSCAN BEEF STEW

Steps:

• Place the pickling spice in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string.
• Add beef cubes, onion, carrot, crushed rosemary, garlic powder, and bouillon cubes to a 4 - 6 quart slow cooker. Stir in tomatoes and wine. Add spice bundle. Cook on HIGH 4 hours or on LOW 7 - 8 hours. Remove spice bundle.
• To thicken stew: mix flour with 1 tablespoon water in a small bowl until smooth; stir in several tablespoons hot liquid from stew. Then stir flour mixture into stew. Continue to cook 2 - 3 minutes or until stew thickens slightly.
• Toast bread and place 1 slice in the bottom of an individual bowl. Spoon stew over bread and serve.