Texas-Tuscany Beef Stew Recipe

One Hearty Meal

Even during the hottest days of summer, I dream of this amazing beef stew. Best of all, this stew is easy to make and even easier to eat!

The stew’s signature ingredients? Chianti-marinated beef brisket and a Texas jalapeño or three!

Foodie Tip:

❤  If you like tummy fillers like I do, you can serve the stew on top of rice or noodles. One thing we enjoy is that instead of boiling rice/pasta in water, we substitute water with beef or chicken broth for an extra-special flavor.

Ingredients: 

3-5 Pounds  |  Beef Brisket (get a good cut)
3-4 Cloves  |  Garlic, Halved
1 Bottle (750 ml)  |  Italian Chianti Wine
4 Tablespoons  |  Extra Virgin Olive Oil
To Taste  |  Kosher Salt And Freshly Ground Black Pepper
2-4 Cups  |  Beef Broth
3-5 Medium-Sized Carrots  |  Peeled And Cut Into 1″ Pieces
3 Stalks  |  Celery, Chopped Into 1/2″ Pieces
4 Medium  |  Russet Or Red Potatoes, Cut Into 1-1/2″ Chunks
3 4 Inch Sprigs  |  Fresh Rosemary, Chopped

Plus Ups:

1/2 Cup  |  Kalamata Olives, Halved
2 Leaves  |  Sage Or Bay
2-3  |  Jalapeños, For A Texas-Inspired Kick
To Enjoy  |  Rice Or Noodles (Optional)

Accessories:

To Cover  |  Cling Film
To “Pat” Beef Dry  |  Paper Towels
To Brown  |  A Dutch Oven Or Large Pan
To Cook  |  A Crock Pot (Or Slow Cooker)

Directions: 

1. Place the beef into a 13-inch by 9-inch glass baking dish. Cut 6-8 “slits” in the brisket and insert the garlic halves. Pour the wine over the meat and marinate in the refrigerator, loosely covered with cling film, for 2 hours (overnight recommended). Turn the meat over and marinate here and there.

2. Remove the brisket from the wine and “pat” it dry with paper towels. Reserve the wine.

3. In a large Dutch oven or large pan, heat 4 tablespoons of the olive oil over medium-high heat. Season the meat on all sides with salt and pepper.

4. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes for each side. Remove the meat and place it into your Crock Pot.

5. In the pan, pour the reserved wine, scraping up any brown bits. Cook for about 1-2 minutes. Transfer into the Crock Pot.

6. Add beef broth to almost cover the beef. Cook on low Crock Pot setting for 2-2.5 hours.

7. Add the carrots, celery, garlic, potatoes and rosemary (plus the olives, sage and jalapeños, if desired). Cover and continue to cook on low setting for another 2-2.5 hours, or until tender.

8. [ Sidenote: The beef may already be soft and falling apart before you cut it! In this case, skip this step. If not… ] Remove the meat from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-sized pieces. Return the meat to the stew and cook until warmed through, about 5 minutes.

9. Serve with a glass of Chianti and enjoy!

Love this recipe? We want to hear from you!

 

 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!

Pappa al Pomodoro Recipe

Tomato Bread Soup

Found during my family’s holiday travel to Tuscany, this recipe makes great use of a household staple living beyond its freshest of days; stale bread. The end result? A delicious dish that will warm the belly. And the heart.

This recipe was inspired by Gabriella’s Journal; a book celebrating aromas and flavors from the rustic culture of Tuscany.

Foodie Tip:

❤  If you don’t have any 2-3 day old stale bread, you can cut fresh bread into bite-sized squares and place into your oven and bake at 225°F until crunchy. Do not use soft bread for this recipe!

Ingredients: 

6 Tablespoons  |  Olive Oil
2-3  |  Garlic Cloves, Cut Into Small Pieces
1  |  Celery Stick, Chopped Into Small Pieces
3-4 (1 ¾ cups)  |  Fresh Tomatoes, Chopped (tomatoes may also be peeled)
6-8  |  Basil Leaves, Torn By Hand Into Small Pieces
To Taste  |  Salt And Fresh Cracked Black Pepper
2 ¼ Cups  |  Boiling Water
1 ½-2 Cups  |  Stale Bread, Cut Into Bite-Sized Squares
To Garnish  |  A Fresh Basil Leaf For Each Serving
To Garnish  |  Parmigiano-Reggiano Cheese, Shredded

Directions: 

1. In a saucepan over medium heat, add the oil, the garlic cloves and the chopped celery. Stir until the garlic is soft and add the chopped tomatoes, the basil leaves, salt and pepper. Cook over a low heat for 15 minutes.

2. Pour in the boiling water and fold-in the stale bread. Boil, covered, for about 40 minutes over a very low heat, gently stirring occasionally.

3. Serve soup hot in a bowl and top with a basil leaf and some shredded parmigiano-reggiano cheese.

Yields: 3-4 Servings

Love this recipe? We want to hear from you!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!