Ingredients Jump to Instructions ↓

  1. 21/2; to

  2. 1 1/36kg (3 lb) beef brisket

  3. 1 (750 ml) bottle Chianti wine

  4. 4 tbsps olive oil

  5. Salt and freshly ground black pepper

  6. 1 (115g (4 oz)) piece pancetta, cut into 1cm (1/4;- in) pieces

  7. 3 medium carrots, peeled and cut into 1 stalk celery, chopped into 1cm (1/2;- in) pieces

  8. 2 cloves garlic, peeled

  9. 65ml (1/4; cup) (45g (11/2; oz)) kalamata olives, halved

  10. 170g (6 oz) French beans, halved

  11. 4 medium red potatoes, quartered

  12. 2 sprigs rosemary

  13. 2 sage leaves

  14. 1 (425g (15 oz)) can diced tomatoes

  15. 1000ml (4 cups) beef broth

Instructions Jump to Ingredients ↑

  1. Chianti Marinated Beef Stew 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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