Summer Beef Stew: The Season That Taught Me Patience

A slow-simmered stew of beef, white wine, and soffritto — topped with citrus-herb gremolata and served as the sun lingers high in the sky.

A bowl of Summer Beef Stew topped with Citrus-Herb Gremolata

In a hurry? Jump to the Notes for the Cook section

It was the kind of heat that doesn’t ask anything of you — it simply settles. Heavy air, the occasional rustle of a fig leaf, and the sound of a bee tapping lazily at the kitchen screen. July can feel endless, especially in the countryside, especially when you’re waiting for something to be ready.

In the quiet of mid-morning, I began. Chopping celery, carrot, and onion with slow, steady rhythm. A good stew doesn’t start with the meat — it starts with the base, with patience. The olive oil warmed in the pot and the soffritto began to sizzle, low and fragrant. No rush. The fire barely above a whisper.

The beef — I chose chuck, thickly cut and marbled — browned gently, not seared, just coaxed into color. Then came the wine. A dry white, one I’d also serve chilled at lunch. The pot filled with steam and scent. It was then that I lowered the flame, half-covered the lid, and walked away.

This stew doesn’t demand your attention — just your time. It softens slowly. The sauce reduces into silk. Hours pass. You check it not because the recipe says to, but because you want to smell it again.

When it’s ready, you don’t serve it with polenta or mash. Instead, you scatter over a spoonful of gremolata — parsley, lemon zest, garlic — and everything changes. The meat is tender, yes, but the topping is what makes it summer: bright, fresh, alive.

We sat down around three, doors open, plates warm. There was wine, bread, the hum of afternoon. No one asked for anything more.

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Notes for the Cook

This summer beef stew is braised slowly in white wine and aromatics until meltingly tender. A bright gremolata spooned on top just before serving brings lift and contrast. Serve warm, not piping hot, with crusty bread or waxy potatoes.

SERVES: 4-6 | PREP TIME: 25 minutes | TOTAL TIME: 4 hours

Ingredients

For the stew:

• Beef chuck or shin (boneless): 900g (2 lbs), cut into large pieces

• Olive oil: 3 tbsp

• Onion: 1 large, finely chopped

• Carrot: 2 medium, finely diced

• Celery stalks: 2, finely diced

• Garlic: 2 cloves, minced

• Dry white wine (e.g., Verdicchio, Soave): 500ml (2 cups)

• Vegetable or light beef stock: 250ml (1 cup), as needed

• Bay leaf: 1

• Salt and freshly ground black pepper

For the gremolata:

• Flat-leaf parsley: 3 tbsp, finely chopped

• Lemon zest: from 1 untreated lemon

• Garlic: 1 small clove, very finely minced

• (Optional): finely chopped mint or fennel fronds

Quick Steps

1. Warm the olive oil in a large, heavy pot. Add the onion, carrot, celery, and garlic. Cook over medium-low heat until soft and fragrant — about 10 minutes.

2. Season the beef generously with salt and pepper. Add to the pot and let it brown lightly on all sides, turning gently.

3. Pour in the white wine and let it bubble for a minute. Add the bay leaf. Lower the heat and cover partially. Let it simmer gently for 2½ to 3 hours, stirring now and then. If the liquid reduces too much, add a splash of stock.

4. Meanwhile, prepare the gremolata: combine parsley, lemon zest, and garlic in a small bowl. Set aside.

5. Once the beef is tender and the sauce is rich and thick, taste for seasoning. Remove the bay leaf.

6. Serve the stew in wide, shallow bowls. Spoon the gremolata over the top just before serving. The contrast of warm meat and cold herbs is essential.

Top Tips

• Use a light hand with the heat. A slow, quiet simmer is key to tender beef and a silky sauce.

• Don’t skip the gremolata. It’s not a garnish — it’s the heart of this summer version.

• Make ahead. This stew holds beautifully. Reheat gently, and add gremolata fresh each time.