Tuscan Beef Stew

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Ok, I realize I’m pushing it a bit here. The calendar says March 30th. It says SPRING. But we’ve yet to really feel that around here. So I hope you all don’t mind me sneaking in just one more cold-weather dish. Believe me, I am more than ready to switch seasons in my kitchen!

Tuscan Beef Stew

Prep Time20 minutes
Cook Time3 hours 15 minutes
Course: Main Course
Keyword: Beef Stew


  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlice, minced
  • 1 lb mushrooms, sliced
  • 1 1/2 lbs beef stew meat
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 15 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 2 cup beef stock
  • 1 15 oz can canellini beans, rinsed and drained
  • 1 lb frozen spinach
  • 3 tbsp tomato paste
  • Additional salt and pepper, to taste
  • Grated Parmesan cheese, optional


  • Heat olive oil in a large pot. Stir in onions, garlic and mushrooms. Cook for 5 minutes until mushrooms are lightly browned. Stir in beef and continue cooking until browned on all sides. Stir in Italian seasoning, salt and pepper.
  • Pour tomatoes, tomato sauce and beef stock into pot. Bring to a boil, cover and reduce heat to low. Simmer over low heat for 2-3 hours, until beef is tender.
  • Stir in beans, spinach and tomato paste. Increase heat to medium and continue cooking an additional 10-15 minutes, until thickened. Season with additional salt and pepper, to taste. Garnish with Parmesan cheese, if desired.