Best Tuscan Stew Recipes

TUSCAN PORTOBELLO STEW

Steps:

• In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

TUSCAN PORK STEW

Steps:

• In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker., Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.

TUSCAN FISH STEW

Steps:

• Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
• Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
• Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

TUSCAN BEEF STEW WITH POLENTA

Steps:

• Make stew
• In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes. Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.
• While beef is simmering, make polenta
• Pour olive oil into large serving bowl and swirl to coat. Set aside.
• In heavy, large pot over moderately high heat, bring stock to boil. Lower heat to moderate and slowly add polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes. Transfer to oil-coated serving bowl and keep warm.
• Serve
• When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.

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.

HEARTY TUSCAN BEAN STEW

Steps:

• Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
• Add the kale and cook until wilted, 3-4 minutes.
• Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
• Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.

HEARTY TUSCAN BEAN STEW

Steps:

• 1. 1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. 2. 2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour. 3. 3. Remove pot from oven and stir in greens and tomatoes. Cover pot, return to oven, and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer. 4. 4. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil. RECIPE TESTING SIMMER DOWN The bubbling action of stew simmered on the stovetop caused our beans to fall apart. Cooking the beans at a near-simmer in a covered pot in a 250-degree oven kept them intact

TENDER TUSCAN CHICKEN STEW

Steps:

• Heat the oil in a non-stick skillet until hot, not smoking. Saute the chicken in the oil until brown. Remove chicken from the pan and reserve. Add the onions and peppers to the pan and cook 3 to 5 minutes until soft but not browned. Add minced garlic.
• Carefully drain tomatoes reserving liquid in a cup or bowl. Mash the tomatoes into a thick paste - more concentrated than tomato sauce but not as thick as tomato paste.
• Add chicken, tomatoes, wine and oregano to the onions and peppers. Simmer 30 minutes, until chicken is cooked through. If the pan becomes dry, add a little of the reserved tomato liquid. Do so sparingly.
• Add cannelloni beans to the pan, and simmer another 5 minutes until hot.
• Garnish with sprigs of oregano (optional).

TUSCAN SEAFOOD STEW

Steps:

• Heat olive oil in 3-quart saucepot over medium heat and cook onion and orange pepper, stirring occasionally, 2 minutes or until vegetables are tender. Stir in garlic and wine and cook 4 minutes. Stir in clam juice and Sauce. Bring to a boil over high heat. Stir in seafood. Cook covered over medium heat 10 minutes or until clams open and shrimp turn pink. (Discard any unopened shells.) Sprinkle with parsley and serve, if desired, with crusty bread.;

TUSCAN BEEF STEW WITH POLENTA (SPEZZATINO DI MANZO TOSCANO CON POLENTA)

Steps:

• Trim the excess fat off the beef and cut into 1-inch cubes. In a heavy, large saucepan over moderately high heat, heat the olive oil until hot but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10-12 minutes. Add beef and saute, stirring occasionally, until brown on all sides, about 5-6 minutes. Add wine and thyme, stir well, and bring to a boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours. Prepare the Polenta: Pour olive oil into large serving bowl and swirl to coat. Set aside. In a heavy, large pot over moderately high heat, bring stock to a boil. Lower heat to moderate and slowly add polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes. Transfer to oil-coated serving bowl and keep warm. When beef is tender, use tongs to remove tomato skins and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside. Makes 4 to 6 servings. That's it!

TUSCAN-STYLE BEEF STEW RECIPE - (3.7/5)

Steps:

• Serves 6 to 8 We prefer boneless short ribs in this recipe because they require very little trimming. If you cannot find them, substitute a 5-pound chuck roast. Trim the roast of large pieces of fat and sinew, and cut it into 2-inch pieces. If Chianti is unavailable, a medium-bodied wine such as Côtes du Rhône or Pinot Noir makes a nice substitute. Serve with polenta or crusty bread. 1. Toss beef and 1 1/2 teaspoons salt together in bowl and let stand at room temperature for 30 minutes. Adjust oven rack to lower-middle position and heat oven to 300 degrees. 2. Heat oil in large Dutch oven over medium-high heat until just smoking. Add half of beef in single layer and cook until well browned on all sides, about 8 minutes total, reducing heat if fond begins to burn. Stir in 2 cups wine, water, shallots, carrots, garlic, rosemary, bay leaves, cracked peppercorns, gelatin, tomato paste, anchovy paste, and remaining beef. Bring to simmer and cover tightly with sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until beef is tender, 2 to 2 1/4 hours, stirring halfway through cooking time. 3. Using slotted spoon, transfer beef to bowl; cover tightly with foil and set aside. Strain sauce through fine-mesh strainer into fat separator. Wipe out pot with paper towels. Let liquid settle for 5 minutes, then return defatted liquid to pot. 4. Add 1 cup wine and ground black pepper and bring mixture to boil over medium-high heat. Simmer briskly, stirring occasionally, until sauce is thickened to consistency of heavy cream, 12 to 15 minutes. 5. Combine remaining wine and cornstarch in small bowl. Reduce heat to medium-low, return beef to pot, and stir in cornstarch-wine mixture. Cover and simmer until just heated through, 5 to 8 minutes. Season with salt to taste. Serve, passing extra cracked peppercorns separately. (Stew can be made up to 3 days in advance.) Cheap Wine is Fine Early recipes for peposo relied on inexpensive Chianti, while modern versions call for a midpriced bottle (whether Chianti or a similar Tuscan wine such as Montepulciano or Brunello). We made batches using cheap ($5), midpriced ($12), and pricey ($20) Chianti, along with other varieties we often use in the kitchen: Cabernet Sauvignon, Pinot Noir, and Côtes du Rhône. We were surprised that the stew made with the cheapest Chianti went over well with most tasters. While the midpriced wine was agreeable to everyone, there was no advantage to cooking with the expensive bottle. Highly oaked, tannic wines like Cabernet became harsh when cooked, but cheap bottles of fruitier pinot and Côtes du Rhône made good stand-ins for the Chianti. Maximizing the Flavors from Wine and Pepper The flavor compounds in wine and pepper can be classified by their behavior during cooking. Stable compounds don't change, but volatile compounds evaporate, and unstable compounds break down. Over time, the result is a loss of flavor. Most recipes we found for this stew call for adding all the wine and pepper at once, at the start of a 2 1/2-hour simmer. At the end of cooking, the flavors remaining were only those of the stable compounds. By adding some of the wine and pepper 15 minutes before finishing cooking, and the remainder of wine and pepper at the end, we were able to preserve more of the volatile and unstable compounds, capturing the most fleeting, bright, fresh flavors from both the wine and the pepper.

HEARTY TUSCAN BEAN STEW RECIPE - (3.8/5)

Steps:

• Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 250°F. Heat oil and pancetta in large Dutch oven over med-heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6-10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10-16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender {very center of beans will still be firm} 45-60 minutes. Remove pot from oven and stir in greens and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30-40 minutes longer. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.

INSTANT POT® TUSCAN STEW

Steps:

• Combine navy, kidney, and black beans in a multi-functional electric pressure cooker (such as Instant Pot®) with 6 cups water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
• In the meantime, heat olive oil in a large stockpot over medium-high heat. Saute onion, carrots, and celery until onion is translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add flour and stir until well coated. Pour in stock and water. Add kielbasa, salt, pepper, parsley, basil, thyme, and bay leaf. Bring to a boil; reduce heat and simmer for 10 minutes.
• Release pressure on the beans using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Drain.
• Bring stew back to a boil. Add the beans and orzo. Boil until orzo is soft and flavors come together, about 9 minutes. Remove from heat and let cool slightly before serving.

TUSCAN BEEF STEW (CROCK POT)

Steps:

• Mix soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic in 3 1/2 quart slow cooker.
• Cover and cook on LOW 8 to 9 hours.
• Stir in beans, Turn heat to HIGH and cook 10 minutes.

TUSCAN WHITE BEAN AND FENNEL STEW WITH ORANGE AND ROSEMARY

Steps:

• Heat olive oil in large sauce pan over medium-high heat.
• Add onion and sauté until soft, about 5 minutes.
• Add garlic and cook stirring for about 30 seconds.
• Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.
• Add the stock, potatoes, tomatoes and salt and pepper to taste.
• Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.
• Add the zucchini, beans and salt and pepper to taste.
• Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.
• A few minutes before serving, stir in the orange zest and rosemary.

TUSCAN CHICKEN AND BEAN STEW

Steps:

• 1. Heat oven to 350 F. In a bowl, combine flour with salt and pepper. coat chicken in flour mixture. heat oil in the ducth oven.( or a pan that goes in the oven) Add chicken and brown, Remove chicken to a plate.
• 2. Stir onion and carrots into the dutch oven with drippings. Cook: stirring 4 minutes or until onion soften. Add garlic and cook 1 mintues. Stir in diced tomatoes. Top with chicken. Pour broth over chicken. Bring liquid to boil. Cover and cook in oven 20 minutes.
• 3. Mash some of the beans and stir into Dutch oven. Cover and cook for another 10 minutes, or until chicken is done.

CACCIUCCO (TUSCAN SEAFOOD STEW)

Steps:

• 1. Heat oil in a 6-qt. saucepan over medium heat. Add parsley, sage, chile flakes, and 4 cloves garlic, minced, and cook until fragrant, about 1 minute. Add calamari and octopus, and cook, stirring occasionally, until opaque, about 4 minutes. Add tomato paste, stir well, and cook until paste has darkened slightly, about 1 minute. Add wine, and cook, stirring often, until the liquid has evaporated, about 20 minutes. 2. Add tomatoes along with their juice, season with salt and pepper, and cook, stirring occasionally, until seafood is tender, about 10 minutes. Stir in stock, cover, and simmer for 10 minutes. Add monkfish, and cook, covered, until just firm, about 5 minutes. Add snapper and shrimp to the pot and scatter mussels over top. Cook, covered, without stirring (so as not to break up the seafood), until the snapper is just cooked through and the mussels have just opened, about 10 minutes. 3. Toast bread, and rub liberally with remaining garlic clove. Ladle stew between bowls, over bread or with bread on the side.

TUSCAN-STYLE STEW

Steps:

• 1.In a stainless steel or plastic mixing bowl,combine wine and garlic and marinate beef,refrigerated 4 hours(I did it for 12 hrs),then remove meat,pat dry and reserve marinade. 2.In a large heavy bottom pot, heat veg. oil and saute onion over low heat until translcent but not browned. 3.In a large fry pan saute beef and then sausage until browned. 4.Increase heat on heavy bottomed pot and add celery,potatoes,carrots and cook 5 mins,stirring constantly. 5.Add beef,sausage and juices from fry pan to pot. 6.Add tomatoes,tomato paste,beef base powder,worcestershire,herbs, spices,brown sugar reserved marinade and water. 7.Bring to a boil, then reduce temperature to simmer for 3 to 5 hrs covered stirring occasionally. Near the end increase heat and add just enough flour water slurry to thicken as desired. Reduce heat and simmer 20 mins longer. 8.Serve with freshly grated parmesan and garlic croutons to taste.

CLASSIC TUSCAN WILD BOAR STEW

Steps:

• Finely chop celery, sage, rosemary, garlic, onions, and parsley. Add chopped ingredients to hot pan and saute without oil for 5 minutes; then add the meat and continue cooking. Salt and pepper to taste, Add enough broth (see recipe below) to cover and braise meat for 30 minutes. Add bay leaves and olives and stir. Add 1 bottle of red wine and 1 cup tomato paste. Cover pan and let cook 1 ½ hours. Serve over pappardelle pasta. Broth for Wild Boar Stew Use appropriate amounts of these ingredients to make as much as you like. Braise chopped carrots, onions, celery, bay leaves and sage with olive oil. Add red wine, cook and reduce. Add a meat stock such as chicken or veal. Reduce again and put through a strainer before adding stew.

TUSCAN BEEF STEW

Steps:

• 1. Toss beef and 1 1/2 teaspoons of salt together and let stand for 30 mins. Heat oven to 300. 2. Brown beef, single layer, about 8 minutes. 3. Add 2 cups wine, water, shallots,carrots, garlic, rosemary, bay leaves, cracked peppercorns, gelatin, tomato paste, anchovy paste, and remaining beef. Bring to simmer, cover tightly with alum foil and lid. Transfer to oven, cook till tender, 2 - 2 1/2 hours, stirring occasionally. 4. Remove the beef. Strain sauce into a fat separator. Wipe out pot. Let sauce settle for 5 - 10 minutes, then return defatted liquid to the pot. 5. Add 1 cup wine and ground black pepper, and bring to boil. Simmer briskly, stirring occasionally, until thickened to consistency of heavy cream, 12 - 15 minutes. 5. Make a roue (melted butter and flour), and stir into the pot. Mix well. Add beef and simmer 5 to 10 minutes. Season to taste.