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Stracotto al Chianti: Beef Braised in Chianti

David Rocco
Recipe courtesy David Rocco
Show: David Rocco's Dolce Vita Episode: The Houseguest

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Total Reviews: 4

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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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  • on July 07, 2012

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    I thought this was very bland. Also, perhaps the chianti I used was not great quality so I found it very tart and vinegary. I added a teaspoon of brown sugar to counteract the acidity. It helped but not enough.

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  • on January 09, 2012

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    This recipe is exceptional.......

    I saw David make this one, but I thought, well I can just do a beef bourguinoun and it will be better, but I decided to just do his darn recipe.....

    IT WAS AWESOME......even my husband went crazy. This is the simplest recipe I have ever made that had this much wonderful flavor.....

    You do need to cook for the entire 2 hours. I used a Chuck Roast, and I did wind up using a Charles Shaw Syrah, ($3.00 instead of the chianti, and I promise no one could ever tell the difference.

    I did add a pinch of dried rosemary as that was Tuscan, but while it did add a little something, something, it was not necessary...... The sauce is a lovely brown, not just red from the wine......I would salt and pepper the meat and then the vegetables in layers as opposed to adding at the end, which I did and it was wonderful....

    Next time I make it, I will serve it over either a baked potato or egg noodles.

    Make this..........

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  • on October 13, 2011

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    Very good ; just a few ingredients ( and a lot of wine , easy to make , easy to remember and a very tasty result.
    I added a few salvia leaves.

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