Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup dry red wine
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour
- 2 tbsp cold water
- Chopped fresh parsley, for garnish
Special equipment needed:
- Dutch oven or large heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the onion, garlic, carrots, and celery to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Pour in the red wine and scrape the bottom of the pot to release any browned bits. Add the beef broth, diced tomatoes, thyme, rosemary, paprika, salt, and black pepper. Stir to combine.
4. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
5. In a small bowl, whisk together the flour and cold water until smooth. Stir the mixture into the stew and cook for an additional 10-15 minutes, until the sauce has thickened further.
6. Serve the Pistoia-Style Beef Stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 14g
Carbohydrates: 14g
Protein: 36g
Sodium: 800mg
Sugar: 6g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork stew meat.
- Dry red wine can be substituted with beef broth or red wine vinegar.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
Variations:
- Add chopped potatoes or sweet potatoes to the stew for a heartier meal.
- Use fresh herbs instead of dried herbs for a brighter flavor.
- Add a can of drained and rinsed cannellini beans for added protein and fiber.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon to scrape the bottom of the pot when adding the red wine to release any browned bits.
- If the stew is too thick, add more beef broth or water to thin it out.
Storage instructions:
Store leftover Pistoia-Style Beef Stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve the Pistoia-Style Beef Stew with crusty bread for dipping in the sauce.
- Pair the stew with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes or polenta
- Crusty bread or garlic bread
Troubleshooting advice:
- If the stew is too thin, whisk together more flour and water and add it to the pot to thicken the sauce.
- If the stew is too salty, add a splash of vinegar or lemon juice to balance out the flavors.
Food safety advice:
- Make sure to cook the beef stew to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Pistoia is a city in Tuscany, Italy, known for its hearty cuisine. This beef stew is a classic dish from the region, featuring tender beef cooked in a rich tomato and red wine sauce.
Flavor profiles:
Savory, rich, and hearty
Serving suggestions:
Serve the Pistoia-Style Beef Stew as a main course for a cozy dinner at home.
Related Categories
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Region: Italian
Taste: Savory, Herbaceous, Earthy, Rich, Hearty, Comforting