Chianti Marinated Beef Stew

TOTAL TIME: 6 hr 40 min
Prep: 10 min
Inactive Prep: 3 hr
Cook: 3 hr 30 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 2 1/2 to 3 pound beef brisket
  • 1 (750 ml) bottle Chianti wine
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 (4-ounce) piece pancetta, cut into 1/4-inch pieces
  • 3 medium carrots, peeled and cut into 1/2-inch pieces
  • 1 stalk celery, chopped into 1/2-inch pieces
  • 2 cloves garlic, peeled
  • 1/4 cup (1 1/2 ounces) kalamata olives, halved
  • 6 ounces green beans, halved
  • 4 medium red potatoes, quartered
  • 2 sprigs rosemary
  • 2 sage leaves
  • 1 (15-ounce) can diced tomatoes
  • 4 cups beef broth
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Directions

Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.

Remove the meat from the wine and pat dry with paper towels. Reserve the wine.

In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.

Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.

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4

Newest Ratings and Reviews

Read all 6 reviews

  • on November 12, 2012

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    I really liked how this recipe looked on TV and the one pot aspect but I think I would change a few things next time. My veggies did not come out looking too good. I loved the taste but I think when I make it again, I will wait a bit longer before adding the carrots and the green beans so they have a bit more color. Also it seemed a bit soupy, so I would prefer a thicker stew consistency. I might have to add a rue or something to the sauce or add less beef stock. It took me four hours to get the meat tender versus the 3-3.5 in the recipe but it was melt in your mouth good at that point. I agree with the other review that this was a bit fatty if you follow the 4T of olive oil. I would use only 2 next time since you have the fat from the meat and the pancetta. But I did love the overall flavor and the dish will be put in the recipe book :

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  • on May 07, 2012

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    I hate to rain on Giada's parade. I made this yesterday and it left a lot to be desired. The beef was very tough. I followed the directions to the letter. Perhaps, I needed to simmer the brisket longer than the three hours. I don't think that I will try this recipe again!

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  • on February 27, 2012

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    I first heard about the Chianti Beef Stew from a fb posting. After viewing the video I told my wife I wanted to make it. This is one of the first times I have attempted to cook something other than a can of Beans. She helped me and we followed the recipt. It came out great and we had it for two days in a row. My wife then made some Meatballs with ground Hamburg and Spicy Ital. Sausage and garlic. Dusted the Meatballs. She added 20oz of crushed tomatos and a small can of paste and a little more salt. She simmered the sause and meatballs. This made a great sauce over pasta!

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