ITALIAN TUSCAN CHIANTI BEEF STEW...better than Beef Bourguignon!

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness without the alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and can be made at home.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Soak beef chuck in 3-4 cups of Chianti wine for a minimum of 1 hour, preferably 4-5 hours.

Cut carrots, celery, and onion into large chunks to prevent disintegration during cooking.

Slice prosciutto into small pieces after rolling it up like a jelly roll for easier cutting.

Heat 3 tablespoons of olive oil in a Dutch oven over medium-high heat until shimmering.

Add chopped onions, celery, and carrots to the hot oil with a pinch of kosher salt; sauté until onions are soft and translucent.

Add prosciutto and chopped garlic to the pan; sauté until fragrant, being careful not to burn the garlic.

Stir in 1 tablespoon of dried oregano and 2 bay leaves; let sit for 3-4 minutes to bloom the spices.

Remove the sautéed vegetables and prosciutto from the pan and set aside in a bowl.

Brown the beef chuck in the same pan until all sides are browned, about 8-10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens