1 Video | Photo: Chianti Marinated Beef Stew Recipe
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
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.
Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
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.
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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By TryitAllOnce
Grand Rapids, MI
on December 17, 2012
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I've made this at least 5 times, never any problems. Follow the simple directions, put the stuff in. I chop my olives finer than in half. I thought they'd be terrible in this, but they really add, you might be surprised. I use a super cheap $4 chianti from Trader Joes. If you're messing this up, you're doing something wrong. I have used 2 slices of bacon instead of Pancetta, no problem.
By chancebunger
on November 12, 2012
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Have to say that anyone who found the meat "tough" or this "bland" screwed it up badly. I pretty much stuck to the recipe, marinated the meat in a $10 bottle of chianti. I had probably $25 total cost in the dish (what are the people reviewing saying about this is too much money for the reward? What?. I cooked this exactly 3.5 hours and the meat was fine, maybe could have cooked an extra 1/2 hour and been perfect. After reading the rest of the reviews and not wanting to overwhelm it I didn't put the entire bottle of Chianti in the stew, however, I'd say I had at least 2/3 of it in there with the beef broth. This was enough to keep the meat submerged and I checked it every hour or so and made sure it was "under." The veggies soaked up the chianti and beef stock flavor beautifully and the broth, while not thick, was quite good! I skipped the celery (yuck! and replaced the potatoes with parsnips (just a personal preference deal.
By JebnKeewee
Sherwood, AR fr...
on April 26, 2012
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Here's the deal with this recipe: You need a really big pot to make sure the brisket stays submerged. I moved up from a 5.5 qt pot to a 13 qt pot in order to hold all the ingredients AND keep the brisket submerged. I used a beautiful butcher cut brisket and an inexpensive btl of Chianti.. In addition I cooked mine more like 4.5 hrs. too. Lest I say.....everybody raved about it! An excellent change form same ol pot roast!
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