Classic Tuscan Beef with Chianti & Rosemary

Inspired by the rustic trattorias of Florence and Siena, this Tuscan Beef stew showcases the magic of slow thermal reduction. Chief Culinary Specialist Stewart Lucas utilizes whole aromatics, robust red wine, and low-heat simmering to dissolve natural collagen into a rich, silky reduction that needs zero artificial thickening.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Classic Tuscan Beef with Chianti & Rosemary, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 600g beef rump or chuck steak, cut into 1.5-inch medallions
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, diced
• 2 celery stalks, thinly sliced
• 3 cloves garlic, crushed
• 1 cup dry Chianti or Italian red wine
• 1 cup low-sodium beef bone broth
• 1 tbsp tomato paste
• 2 fresh rosemary sprigs and 3 fresh thyme sprigs
• 1 tsp sea salt and freshly cracked black pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole garlic cloves and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Pat beef pieces completely dry with paper towels. Season generously with sea salt and cracked black pepper.

Step 2: Technique & Execution

Heat extra virgin olive oil in a heavy enamelled Dutch oven over medium-high heat until shimmering. Sear beef medallions in batches for 3 minutes per side until a deep mahogany crust forms. Transfer to a resting plate.

Step 3: Technique & Execution

Lower heat to medium. Add onion, carrots, and celery to the fond; cook for 6 minutes until softened and fragrant. Stir in garlic and tomato paste for 1 minute.

Step 4: Technique & Execution

Pour in the Chianti wine, using a wooden spoon to thoroughly deglaze the skillet and scrape up all browned bits.

Step 5: Technique & Execution

Return beef and its resting juices to the pot. Pour in the beef broth and nestle fresh rosemary and thyme into the liquid.

Step 6: Technique & Execution

Cover tightly, reduce heat to low, and simmer gently for 40 to 45 minutes until the beef is fork-tender. Remove herb stems, adjust seasoning, and serve hot.