Tuscan Beef Stew (From The Wine Lover’s Healthy Weight Loss Plan)




1 Tablespoon olive oil

3 lbs boneless beef chuck, trimmed and cut into 2-inch cubes

2 large onions, chopped

4 garlic cloves, minced

2 bay leaves

1 teaspoon salt

1/2 teaspoon freshly grated black pepper

2 Tablespoons tomato paste (mine had Italian herbs in it, a mistake but it worked)

1 1/2 cups dry red wine

2 cups tomato sauce

2 Tablespoons chopped fresh sage

2 Tablespoons chopped fresh oregano

2 Tablespoons chopped fresh parsley, as garnish

1/4 cup grated Parmesan, as garnish


Preheat oven to 350 degrees.

Heat large (large enough to hold all the meat in one layer) ovenproof skillet over medium-high heat. When ready to start browning meat add the oil then cubed meat and cook, stirring occasionally, until all the juices have evaporated and the meat is browned, 20-25 minutes.

Reduce the heat to medium and stir in onions, garlic, bay leaves, salt and pepper. Cook until the onion is soft but not brown, about 3 minutes.

Stir in the tomato paste, cook for 1 additional minute. Add the wine; bring to a boil and over tightly.

Bake in the oven until the meat is tender and almost all of the wine has evaporated, about 1 hour. Stir in tomato sauce, sage, and oregano; return the pan to the oven. Continue baking until the meat is soft enough to cut with a spoon, about 1 hour longer. (You may add assorted seasonal vegetables this last hour of cooking. I added 2 potatoes peeled and cut in large cubes and 3 carrots peeled and sliced in large chunks.)

Serve garnished with parsley and cheese. Serves 6

Notes: Serve with creamy polenta or whole wheat pasta and sauteed greens. Use leftovers as a pasta sauce.

Recommended Wine

Barolo Sarmass 1999

Brezza Giacomo e Figli, Barolo, Italy


Nebbiolo or Sangiovese

We enjoyed a table red blend from Guglielmo Winery in Morgan Hill, Ca; Cavalcade California Cellar Red, Cork Equity #32 May 21, 2011 affectionately called Wedding Wine because it was left over from our daughter’s wedding reception in November 2011.



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