Chianti Marinated Beef Stew

  • Level: Intermediate
  • Total: 6 hr 40 min
  • Prep: 10 min
  • Inactive: 3 hr
  • Cook: 3 hr 30 min
  • Yield: 4 to 6 servings
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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

Directions

  1. 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.
  2. Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
  3. 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.
  4. 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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