Chianti Marinated Beef Stew

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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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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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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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I saw the episode where this dish was featured, and knew I had to try it. I am extremely glad I did, because it is absolutely delicious! Giada once again has given us a fantastic dish. Although the prep time may look a bit intimidating, it really is very easy to put together and once it's on the stove it needs no tending until the timer goes off. I agree, at least try it once with the olives, the flavor they add is wonderful. I had forgotten that brisket can have quite a good amount of fat on it; with that, the olive oil, and the pancetta I did find the end result to be a bit fatty for my taste. When I make this again, I will be sure to work on that somehow. I may trim a bit of fat from the meat before browning it, but I also think I could have used less olive oil or removed some fat from the pan between browning the meat and sauteeing the pancetta and vegetables.

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This is my new go-to beef stew. The leftovers didn't even last a day! Perfect for a cold Sunday night.
I marinated the brisket overnight, the flavor was rich but didn't cross the line into overwhelming. It was a lighter wine though... I didn't use anything too fancy, just a $6 D'Aquino Chianti in a straw basket from TJ's. The only change was to add two small yellow onions cut into large chunks, and finished the stew at the end with a good sprinkling of grey sea salt. I know it's tempting, but at least your first time around don't leave the kalamata olives out. They add a nice extra something in the taste, even if you end up picking them out when eating later.
One warning. I used my trusty 6qt round dutch oven and it was literally filled to the brim, even after cutting the brisket in half to fit. Definitely use something larger if you have it.

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This stew has become a favorite, even for my picky eater daughter.
It has wonderful flavor and feeds a lot of people. It does take a lot of time to make but on days when I have not a lot to do and will be staying in, it is a great choice. The one change I made is that I add about 8 oz. of mushrooms because I love mushrooms in almost anything. Giada has done it again.