Best 5 Tuscan Beef Stew With Polenta Spezzatino Di Manzo Toscano Con Polenta Recipes

Tuscan beef stew, or Spezzatino di Manzo Toscano, is a hearty and flavorful dish that perfectly embodies the rustic charm of Tuscan cuisine. Originating in the countryside of Tuscany, this dish showcases the region's love for simple, yet satisfying ingredients, creating a rich and aromatic stew that is sure to warm your soul. With its tender beef, vibrant vegetables, and the comforting addition of polenta, this classic Tuscan recipe offers a delightful blend of textures and flavors that will transport you to the heart of Italy.

Here are our top 5 tried and tested recipes!

TUSCAN BEEF STEW WITH POLENTA

Tuscan Beef Stew with Polenta image

Provided by Food Network

Time 2h23m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Stew
3 tablespoons olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
Salt and freshly ground black pepper
Polenta
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup instant 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.

TUSCAN BEEF STEW WITH POLENTA

Tuscan Beef Stew with Polenta image

Provided by Food Network

Time 2h22m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
Salt and freshly ground black pepper
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup instant 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.

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

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

Categories Beef Stew Dinner

Yield 6 people

Number Of Ingredients 15

Ingredients

For the Stew:
2 pounds stew beef, such as boneless chuck
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
3 medium tomatoes, halved
1 red onion, cut into medium dice
3 tablespoons extra virgin olive oil
2 and 1/2 cups dry red wine
8 sprigs fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the Polenta:
1 cup polenta (coarse cornmeal)
4 cups vegetable stock or broth
1 tablespoon extra virgin olive oil

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 BEEF STEW WITH POLENTA

Tuscan Beef Stew with Polenta image

Provided by Debi Mazar

Categories Soup/Stew Beef Tomato Stew Dinner Cornmeal Carrot Red Wine Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly

Yield Makes 4 to 6 servings

Number Of Ingredients 15

Ingredients

For stew
3 tablespoons olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For polenta
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup polenta (coarse cornmeal)

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

Tuscan Beef Stew image

Great Italian flavor in a beef stew. For the crockpot. This is from Campbell's. Posted for the 'Zaar World Tour II.

Provided by Charmie777

Categories Stew

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 3/4 ounce) can tomato soup
1 (10 ounce) can condensed beef broth
1/2 cup red wine or 1/2 cup water
2 lbs beef stew meat, cut into 1 inch pieces
1 (14 1/4 ounce) can diced Italian-style tomatoes
3 large carrots, cut into 1 inch pieces
1 teaspoon italian seasoning, crushed
1/2 teaspoon garlic powder
2 (16 ounce) cans each white kidney beans (cannellini)

Steps:

Mix all ingredients except for the beans in crock pot.
Cover and cook on LOW 8-9 hours (or on HIGH for 4-5 hours).
Stir in beans. Turn heat to HIGH and cook 10 minutes.

Nutrition Facts : Calories 553.2, Fat 30.2, SaturatedFat 11.8, Cholesterol 118, Sodium 933.7, Carbohydrate 28.3, Fiber 6.6, Sugar 8.8, Protein 39

Tips:

Use a Dutch oven or heavy-bottomed pot for even heat distribution and to prevent scorching.
Brown the beef in batches to avoid overcrowding the pot and ensure even cooking.
Use a good quality red wine that you would enjoy drinking.
Don't be afraid to adjust the amount of garlic and rosemary to your taste.
Serve the stew over polenta, mashed potatoes, or rice.

Conclusion:

Tuscan beef stew with polenta is a hearty, flavorful, and comforting dish that is perfect for a cold winter night. Using simple ingredients and easy-to-follow steps, you can create a delicious and authentic Italian meal that will warm your body and soul. So, gather your ingredients, put on your apron, and let's get cooking!