Chianti Marinated Beef Stew

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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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Wonderful! Yummy!!

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Honestly, I don't understand where the bad reviews are coming from. I cooked the stew exactly as directed and loved it. I even purchased a dutch oven to make sure I had the right tools. Maybe it was not exactly only because I added 3 cloves of garlic, more salt and the meat marinated for over 24 hours. The meat was very red and flavorful. When I put the meat in the pot it was completely submerged in the liquid so it was tender, moist and juicy. I cooked it on low for the entire 3.5 hours without opening the lid. I liked the thin juice/liquid, it added to the uniqueness of the recipe and looked beautiful in my white bowls. Everyone thinks I am a Chef!

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I've never written a review before either but this recipe was excellent. As for the broth being a little runny I mixed a few table spoons of soft butter with equal amounts of flour creamed them together with a fork and put in a few spoons at a time till it was thick enough. Will definitly make again.

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I've never reviewed an online recipe, but there's a first time for everything.
Decent flavor, but way too runny. It's not like stew at all. Kind of disappointing.

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Delicious! Tender brisket with great flavor! I did add some anchovy paste & onions to the broth (and I crushed the garlic cloves, but otherwise followed the recipe completely. Will definitely make this again next time I have company for dinner!

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Sorry Giada, love your recipes, but this wasn't one of them. I made this last week & followed the directions (minus the olives and the meat was very tough and dry. Yesterday, I tried it again, my way. I cubed the meat and browned it in a little olive oil in a large Dutch oven on HIGH heat. Then, poured in the beef broth, wine, tomatoes, garlic and spices. Covered & simmered about 30 minutes until meat was almost done. Added the veggies, panchetta, etc., and again, NO olives! Simmered another 15 minutes until meat & veggies were fork tender. Removed all to a covered serving bowl, while I thickened the broth with flour, for a wonderful gravy. Placed all back into the gravy and had a fantastic beef stew! Much faster and more tender with the cubed and seared beef. Thanks for all your tasty recipes. Sometimes just a few small changes is all that's needed.

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Sorry but 3-1/2 hours cooking time in today's economy is silly especially if the meat still comes out tuff!!! That is why I rated it one star. So I cooked it my way and WOW was it ever good! First I browned the marinated meat in a tablespoon of butter and 2 tablespoons of canola oil in my pressure cooker, then added the herbs to the top of the meat, then added the potatoes,carrots and some chopped celery and halved button mushrooms. Left out the olives - yick!! Not in my stew! 40 minutes later I spooned out everything into a nice warm bowl; thicken the juice from cooking and we sat down to eat dinner. That way the meat was NOT tuff - but super moist and tender.

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Just so-so, quite bland and tough considering all the work we put into it. You may want to wait until closer to the end to add the herbs so they don't lose their flavor after the long cooking time. We couldn't even taste the rosemary and rosemary is a strong flavor. I think anchovies, mushrooms, and onions would add something to this recipe as others have suggested. We found a sprinkling of truffle salt improved the dish.

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yummy, yummy, yummy all in my tummy!!!!