Stracotto al Chianti: Beef Braised in Chianti

TOTAL TIME: 2 hr 10 min
Prep: 10 min
Inactive Prep: --
Cook: 2 hr
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1/2 cup extra-virgin olive oil
  • 2 pounds stewing beef, cut into 1-inch cubes
  • 2 red onions, roughly chopped
  • 3 garlic cloves, crushed
  • 3 cups Chianti wine
  • Salt
  • 2 teaspoons whole peppercorns
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      Directions

      In a stew pot, heat up the extra-virgin olive oil. Once the oil is hot, add the beef, onions and garlic. Sear for about 2 minutes, stirring frequently.

      Add all of the wine. It should be enough to cover the beef. Season with salt and whole peppercorns.

      Bring the wine to a boil. Lower the heat and allow it to gently simmer for approximately 2 hours.

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      4

      Newest Ratings and Reviews

      Read all 6 reviews

      • on March 25, 2014

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        My husband makes this with better-than-average Chianti. (ok good wine). True - cook longer than 2 hours 10 min if you can. Tonight 2:45 and the beef fell apart. Using sweeter onion - some shallots is a lovely addition. This does not need pasta or heavy starch - polenta is ideal.

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      • on October 31, 2013

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        this recipe is fool proof- but hints would be cook it even an hour or two longer if you have time- it makes the meat soooo tender.. serve over fresh polenta or great mashed potatoes... If you want options you can take this recipe and add a large can of san marzano whole tomatoes 1/2 way through the cook time- break up slowly and you have just created the best meat sauce you have ever tasted serve over papardelle... enjoy

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      • on October 02, 2012

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        Excellent recipe! I paired it with polenta substituting the water for chicken and veggie stock. Gave it a wonderful golden brown color to pair with the deep red of the chianti sauce. I used a little cream to thicken the sauce into a gravy. Served with the beans and tuna. Priceless..Thank you David.

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