Try this Tuscan-Style Beef Stew recipe, or contribute your own.
Suggest a better description1. Toss beef and 1 1/2 teaspoon slat together and let sit at room temp for 30 minutes. Adjust oven rack to lower position and heat 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. Stir in 2 cups win, water, shallots, carrots, 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 (2-2.5 hours). Stir halfway through cooking.
3. Using slotted spoon, transfer beef to bowl; cover tightly with foil and set aside. Strain sauce through fin mesh strainer into fat separator. Wipe out pot. 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, 12-15 minutes.
5. Combine remaining wine and cornstarch in small bowl. Reduced heat to medium-low, return beef to pot, and stir in cornstarch-wine mixture. Cover and simmer until just heated through, 5-8 minutes. Season with salt to taste. Serve, passing extra cracked peppercorns separately.
(Can be made up to 3 days in advance; if can't find short rib, can substitute 5 pound chuck roast; if no chianti available, can use Cotes du Rhone or Pinot Noir)
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Serving Size: 1 Serving (298g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 625 | ||
Calories from Fat: 403 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.8g | 60 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 19.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 159.6mg | 49 % | |
Sodium 168mg | 6 % | |
Potassium 826.9mg | 22 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 5.8g | ||
Protein 46.6g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 625
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