Scottiglia – Tuscan Beef Stew. Traditional Scottiglia, a rustic Tuscan beef stew slow-braised with red wine, mushrooms, onion, and herbs. Discover the history, wine pairing, and recipe by Chef David Giani.
Italian recipe. Secondi. Beef.
Ingredients include beef chuck, red wine, mushrooms, onion, fresh herbs, olive oil.
Techniques include slow braising, wine reduction, stew preparation, rustic Tuscan cooking.
Nutrition tags: high protein, comfort cuisine, slow cooked, rustic Italian cooking.
Dietary tags: beef, main course, Mediterranean, gluten free adaptable.
Wine pairings: Chianti Classico Riserva, Brunello di Montalcino, Vino Nobile di Montepulciano, Super Tuscan.
Protein: beef. Cut: beef chuck. Station: Braising Station.
Flavor profile: medium fat, medium acid, medium salt, high umami, low sweet, low bitter, high earthy, low fresh, low spice, high richness.
Wine logic: Structured Tuscan red wines complement the red wine braise, mushrooms, herbs, and deep rustic beef flavor.
Related terms: Tuscan beef stew, Italian beef stew, slow braised beef, rustic Tuscan cuisine, red wine stew, beef chuck stew.
Scottiglia – Tuscan Beef Stew
A rustic Tuscan beef stew slowly braised with red wine, mushrooms, onion, and herbs — comforting, deeply traditional, and rooted in the peasant kitchens of Tuscany.
SecondiBeef • ChuckTier 2Comfort / High Margin
Ingredients
This base recipe yields 4 hearty servings. Adjust the servings below to scale ingredient quantities automatically.
Base recipe = 4 servings.
900 g beef chuck, diced
170 g champignon mushrooms
200 g yellow onion
5 g garlic (skin on)
15 g tomato paste
375 ml red wine
200 g asparagus
30 ml olive oil
15 g Italian parsley
Salt and black pepper to taste
Method
Warm the olive oil in a heavy pot and brown the garlic lightly to perfume the oil, then remove the garlic.
Add the onion and cook gently until golden and sweet.
Season the diced beef with salt and pepper, then brown it evenly on all sides.
Stir in the tomato paste and cook briefly to develop color and depth.
Deglaze with pre-boiled red wine, cover, and simmer slowly until the beef becomes tender and flavorful.
Sauté the mushrooms separately and fold them into the stew near the end of cooking.
Sauté or blanch the asparagus until just tender.
Serve the Scottiglia hot, garnished with fresh parsley and accompanied by asparagus.
Chef’s Note: Scottiglia is all about slow cooking and honest flavor. A patient braise transforms humble cuts into a dish with deep Tuscan soul and remarkable menu value.
Tuscan Heritage
History of Scottiglia
Scottiglia sauce was a typical peasant dish from Pescina, a small village on the slopes of Mount Amiata, prepared primarily for visiting farmers. On such occasions, it was customary to “wring the rooster’s neck” and prepare a tasty sauce to spoon over slices of stale bread.
Numerous accounts also survive among woodcutters: it is said that it was customary to always carry a caldaino, a pot filled with meat soup. At mealtime, it was quick and convenient to reheat it and pour it over a few bites of bread, creating a complete and nourishing dish.
Some believe the term Scottiglia derives from carne scotte (cooked meat) or from culinary expressions linked to the reuse of leftovers and offal from the previous day. This practical and respectful use of ingredients was a hallmark of Tuscan peasant cuisine and remains part of the dish’s enduring identity.
