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 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
NORTHERN ITALIAN BEEF STEW
This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.
Provided by Karen Barris Calabro
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h50m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
- Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
- Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
- Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
- Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 34.4 g, Cholesterol 102 mg, Fat 10.2 g, Fiber 7.2 g, Protein 49.9 g, SaturatedFat 2.7 g, Sodium 500.5 mg, Sugar 11.3 g
TUSCAN VEGETABLE CHICKEN STEW
Tuscan Vegetable Chicken Stew - so comforting and full of hearty vegetables, white beans and chicken.
Provided by Kelly Kwok
Categories Dinner Main Course
Time 55m
Number Of Ingredients 20
Steps:
- In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
- Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
- Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
- Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
- Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.
Nutrition Facts : Calories 186 kcal, Carbohydrate 17 g, Protein 9 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 749 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
TUSCAN CHICKEN STEW
This easy-to-create comfort food of chicken stew has Italian inspirations including basil, fennel and minced garlic.
Provided by McCormick
Categories Soups, Stews, and Chili,
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
- Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
- Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 258 Calories
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.
TUSCAN SEAFOOD STEW
Steps:
- Heat olive oil in 3-quart saucepot over medium heat and cook onion and orange pepper, stirring occasionally, 2 minutes or until vegetables are tender. Stir in garlic and wine and cook 4 minutes. Stir in clam juice and Sauce. Bring to a boil over high heat. Stir in seafood. Cook covered over medium heat 10 minutes or until clams open and shrimp turn pink. (Discard any unopened shells.) Sprinkle with parsley and serve, if desired, with crusty bread.;
TUSCAN BEAN STEW (HEARTY + EASY)
Tuscan bean stew that is hearty, easy, full of flavour, vegan, family-friendly - aka your kids will love it, nutritious and utterly...
Provided by Gali & Matt
Categories Cancer-Fighting Main Courses
Time 25m
Number Of Ingredients 14
Steps:
- Instructions In a large oven to table pan heat some olive oil for a minute on medium heat. Add the fennel seeds and fry for 2 minutes. Add the leek, celery, carrots, onion and garlic and lower the heat and sauté for 5 minutes. Stir in a tablespoon of flour and turn the heat up for 1 minute to brown. Pour in the stock enriched with the yeast extract and the tomato puree. Turn the heat down low and simmer the broth for 6 minutes. Add the herbs, reserving a little to garnish. Add the orzo pasta and the washed beans and gently simmer, stirring occasionally for 12 minutes until the pasta is cooked. Garnish with the leftover herbs and (optionally) chopped black olives and sun-dried tomatoes.
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
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
Slowly cooked beef gets enhanced with the flavors of the Tuscan countryside for a hearty meal.
Provided by Cooking Chat
Categories Main
Time 5h30m
Number Of Ingredients 26
Steps:
- Make the marinade: Combine all the marinade ingredients, from the bottle of wine through the spices in the cheesecloth, in a large bowl. Place the beef in a large sealable plastic bag, then pour the marinade into the bag (having a helper is handy here). Gently shake the beef around a bit to get it well-coated, then squeeze the air out of the bag and seal it tightly. Store the beef in the refrigerator for at least 6 hours or overnight.
- When you're ready to start cooking, place a strainer inside a large bowl. Pour the beef mixture into the strainer, using the bowl to capture and reserve the marinade. Remove the beef, patting it with paper towel to dry it a bit, and scrape off big pieces of herbs and spices from the marinade. Set the beef aside in a bowl.
- Heat the oil on medium heat in a dutch oven. Add the finely chopped onion, carrot, and celery to the pan, cook for a few minutes until it starts to soften.
- Add the garlic, cook for another minute. Next, stir in the beef, combining it well with the veggies. Salt to taste. Cook for 5 to 10 minutes, stirring occasionally to brown on all sides.
- After the beef has browned, stir in the stock along with the red pepper, rosemary and sage, cooking until the stock has mostly evaporated.
- Preheat the oven to 300 degrees as you brown the meat and veggies. Once the beef has browned in an oven proof dutch oven, add the 3 cups reserved marinade, the chopped tomatoes, tomato paste, and the spices in the cheesecloth. Bring to a boil on the stove top, then lower to a steady simmer and cover. Carefully move the dutch oven to the oven, and cook for 4 hours.
- Carefully move the stew back on the stovetop. Bring to a steady simmer, and add the garlic powder or spice blend, salt and pepper to taste. Simmer partially covered for up to one hour to reduce and thicken the stew. At the end of this cooking time, stir in the olives, parsley and lemon zest. The last two items give a nice freshness to it. Alternatively, a bit of these last 3 items can be served on top of each person's bowl of stew, for a nice presentation. Enjoy with a glass of Tuscan red wine!
Nutrition Facts : ServingSize 1 bowl, Calories 507 calories, Sugar 5.6 g, Sodium 270.5 mg, Fat 23.8 g, SaturatedFat 5.1 g, TransFat 0.3 g, Carbohydrate 25.2 g, Fiber 3.7 g, Protein 35.2 g, Cholesterol 93.5 mg
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TUSCAN STYLE BEEF STEW | CHEW OUT LOUD
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5/5 (1)
Category Dinner
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Total Time 2 hrs 20 mins
- Pat dry cut-up beef well, using paper towels.Toss beef with salt in a bowl and let stand at room temp 30 minutes. Preheat oven to 350F with rack on lower middle position.
- In a large Dutch oven, heat oil over medium high heat until starts smoking. Add half of the beef in a single layer and cook until well browned on all sides, about 8 min total, reducing heat if it begins to burn.
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4.9/5 (13)
Total Time 3 hrs 50 mins
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- Place the beef in a large bowl and sprinkle with the black pepper and kosher salt. Toss to coat, pressing the salt and pepper into the beef as needed.
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