Embark on a culinary journey through the heart of Tuscany, discovering the tantalizing flavors and rich aromas of the region's renowned stew, known as "Tuscan Stew". Originating in the charming countryside, this hearty dish embodies the essence of rustic Italian cooking, where simple ingredients transform into a symphony of flavors. As you delve into the nuances of this stew, you'll uncover the perfect balance between tender meats, succulent vegetables, and an aromatic herb-infused broth. Let's explore the delectable world of Tuscan Stew, unravelling the secrets behind its captivating taste and inviting you to recreate this culinary masterpiece in your own kitchen.
Here are our top 19 tried and tested recipes!
TUSCAN PORK STEW
Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes to this pork stew for a little extra kick.-Penny Hawkins, Mebane, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h45m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 235 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 548mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
TUSCAN BEEF STEW WITH POLENTA
Provided by Food Network
Time 2h22m
Yield 4 to 6 servings
Number Of Ingredients 12
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 FISH STEW
I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 50m
Yield 2
Number Of Ingredients 14
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.
Nutrition Facts : Calories 672 calories, Carbohydrate 14.3 g, Cholesterol 405 mg, Fat 34.1 g, Fiber 3.3 g, Protein 76.3 g, SaturatedFat 5 g, Sodium 922.4 mg, Sugar 0.5 g
TUSCAN PORTOBELLO STEW
This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin
Provided by Taste of Home
Time 40m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges
TUSCAN BEEF STEW WITH POLENTA
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
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.
HEARTY TUSCAN BEAN STEW
With three types of beans and a generous dose of rosemary and garlic, this is a seriously satisfying stew. And it's vegan too!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 18
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
The original recipe comes from one of my favorite Italian cookbooks. Adapted to my own tastes and availability of ingredients, this comforting stew packs lots of flavor and can easily be thrown together for a mid-week meal. I usually serve mine with a nice green salad on the side.
Provided by justcallmetoni
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 299.3, Fat 6.1, SaturatedFat 1.3, Cholesterol 68.1, Sodium 390.5, Carbohydrate 30.5, Fiber 9.7, Sugar 11.2, Protein 24.3
TUSCAN WHITE BEAN AND FENNEL STEW WITH ORANGE AND ROSEMARY
This is from Vegan Planet. I made it last night and it was excellent. I would describe it as a very elegant stew. The subtle hint of orange gives it a refined taste.
Provided by theAmateurPastryChef
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
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-STYLE BEEF STEW RECIPE - (3.7/5)
Provided by DreiFromBK
Number Of Ingredients 16
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)
Provided by grinder
Number Of Ingredients 16
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
Orzo, beans, and a celebration of onions, carrots, and celery meet kielbasa in this wonderful Tuscan stew! Serve with bread and wine.
Provided by Rob Root
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 43.9 g, Cholesterol 25 mg, Fat 14.8 g, Fiber 5.7 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 1622.3 mg, Sugar 4.1 g
TUSCAN BEEF STEW (CROCK POT)
Make and share this Tuscan Beef Stew (Crock Pot) recipe from Food.com.
Provided by barefootmommawv
Categories Stew
Time 13m
Yield 8 serving(s)
Number Of Ingredients 9
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 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 CHICKEN AND BEAN STEW
I enjoy a nice hearty meal at times. With this recipe it keep me full for hours, and its even better as left-overs because he flavors blend together... I also love this because it budget friendly.
Provided by NIKKI SMITH
Categories Chicken Soups
Time 50m
Number Of Ingredients 10
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.
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.
TUSCAN STEW
Steps:
- Add the bacon and 1 tablespoon of olive oil to the Le Creuset oven over medium-low heat. Cook for approximately 5 - 6 minutes, stirring occasionally, until much of the fat has rendered off, and the bacon is just beginning to get nice and crispy. Add onions, stir occasionally, and continue to cook until soft and translucent, 6 - 7 minutes. Add the sausage, carrots, fennel, chili flakes, and a few good grinds of pepper and continue to cook for approximately 10 minutes, stirring occasionally, breaking up the sausage into small pieces with the back of a wooden spoon as it cooks. Add 2 tablespoons olive oil, stir in the tomato paste and garlic, and cook for 3 more minutes. Stir in the tomatoes, chicken stock, beans, 3/4 teaspoon salt, and kale. Increase the heat to high until the soup starts to simmer. Reduce the heat to low and simmer for 30 minutes. Season to taste with salt and pepper. At this point, either go classic by adding the crostini to the soup, continuing to cook for 5 minutes, or simply serve the soup with the crostini on top so that the soup begins to soften the bread. Or serve the soup separately with the crostini on the side.
SLOW COOKER TUSCAN WHITE BEAN STEW
Steps:
- Create a cartouche from parchment paper that can lay over the stew while cooking. Heat oil. Add pancetta and cook until crispy (6 - 8 minutes). Transfer pancetta to a small bowl and set aside until the end.
- Add onion, celery, and carrots to fat in skillet and cook, stirring occasionally, until vegetables are lightly browned (10 minutes). Stir in garlic and cook until fragrant (1 minute). Transfer mixture to slow cooker.
- Add beans, broth, water, bay leaves, s & p to slow cooker; stir to combine. Gently press parchment on top of stew. Cover and cook for 9 hours.
- Discard parchment. Stir in kale, tomatoes, and rosemary sprig. Cover and cook until kale is tender (30 to 45 minutes on high).
- Discard bay leaves, rosemary. Use back of spoon to mash some beans against the side of the slow cooker to thicken stew. Stir in pancetta. Serve drizzled with EVOO.
TUSCAN CHICKEN STEW
Steps:
- 1. Chop the onion; smash and peel the garlic. Rinse and drain the beans in a colander or strainer. 2. Heat a Dutch oven over medium-high heat. Pat the chicken dry with paper towels and season all over with salt and black pepper. Add the oil to the Dutch oven. When the oil is hot, add the chicken skinned (rounded) sides down, and brown, in batches if necessary, about 4 minutes per side. Transfer to a platter when done. 3. When all of the chicken has been browned, reduce the heat to medium, add the onion, garlic, red pepper flakes and herbs; cook, stirring until the onions are slightly soft, about 5 minutes. Stir in the tomato paste and cook until brick red, about 1 minute. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Bring to a boil and cook until syrupy, about 1 minute. 4. Add the beans, tomatoes and chicken broth, and bring to a boil. Nestle the chicken pieces in the stew, adding to the pan any collected juices from the plate. Simmer the stew, uncovered, until the chicken is cooked through, about 20 minutes. 5. Trim the escarole and tear the leaves into bite-size pieces. (If you're using baby spinach, there's no need to do this.) Wash the escarole or spinach and drain. Add the greens to the stew, cooking only until wilted, about 4 minutes. Stir in the cheese and season with salt and black pepper to taste. Serve in shallow bowls. Each serving: 642 calories; 55 grams protein; 24 grams carbohydrates; 7 grams fiber; 32 grams fat; 8 grams saturated fat; 179 mg cholesterol; 5 grams sugar; 650 mg sodium.
Tips:
- Choose high-quality ingredients: Fresh, seasonal vegetables, high-quality meat, and flavorful herbs will make all the difference in the taste of your stew.
- Brown your meat before adding it to the stew: This will help develop its flavor and add depth to the broth.
- Use a variety of vegetables: A mix of vegetables will add color, flavor, and texture to your stew. Some good options include carrots, celery, onions, potatoes, and tomatoes.
- Add herbs and spices: Herbs and spices will help to enhance the flavor of your stew. Some good options include rosemary, thyme, sage, oregano, and garlic.
- Simmer your stew for a long time: This will allow the flavors to meld and develop. Aim to simmer your stew for at least 1-2 hours, or longer if possible.
- Serve your stew with crusty bread or rice: This will help to soak up all the delicious broth.
Conclusion:
Tuscan stew is a hearty, flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious Tuscan stew that will be enjoyed by all.
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