Chianti Marinated Beef Stew

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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!!!!

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I am afraid but I was very dissapointed with the taste of the meat. Next time I would make sure the meat went in first and that the vegetables sit on top of the meat so that the meat could be cooked in the sauce as apposed to on top of the sauce, that way the meat would cook quicker (I had to put my meat in a pressure cooker after the 3 1/2 hours as it was tough. i would also add onion to the dish.

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Love, Love this recipe! I served this with pasta and it was to Die for. Next time I will add more of the beef broth and dices tomatoes for more sauce. The sage,rosemary is a must. So tasty! Yumm :-

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I usually don't review a recipe when I alter it significantly, but the sauce from this recipe was so delicious, I had to post a review. I did not add the olives, greenbeans, or potatoes, but I did add 2 anchovies, 1 onion, olive salt, and 2 T brown sugar. All other ingredients remained the same. I cooked the brisket on the stove top on low heat for 3.75 hours. Then I removed the brisket from the dutch oven and sliced it across the grain into thin strips. Using a large bowl, I strained the solids from the sauce. I added 2 T butter to the pot with 2 T flour and made a nice roux. Then I added the strained sauce back into the Dutch oven and let it reduce and thicken for about 15 minutes on medium-low heat. I served the sliced brisket with the sauce poured over the top. It was some of the best brisket I've ever had. Kind of Italian style barbeque. We used the leftover meat and sauce to make a chopped beef sandwich the next day, and it was delicious, too.

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I thought this was very good, but I did make a few changes. I added thickly chopped onions (although pearl onions would be super good and quartered crimini mushrooms and omitted the kalamata olives. Instead of putting in whole sprigs of rosemary, I chopped up about a sprig and a half and put it in. I also used baby potatoes whole, added those the last hour and a half and added the green beans about 30 minutes before it was finished, so that they wouldn't be super soggy. I added a couple more carrots and a 28oz. can of diced tomatoes as opposed to the 15oz. can recommended. It was a bit more "liquidy" than I wanted, so I mixed about 1/4 cup of flour with a little water to make a roux and added that in at the end to thicken it up. I then took it off the stove top to thicken while it cooled down a little.

The recipe does call for an entire bottle of wine, which I thought would be way too much, but after all that cooking it made the stew very flavorful and it was not overwhelming.

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Made this today, and it was terrific. Marinated for 3 1/2 hours, and that seemed to be plenty. It does take time, obviously, to prepare the whole meal, so a weekend is best for us. Made this one pretty much according to the recipe except I excluded the olives.

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As a busy working mom, I would love to see more recipes like these given with adaptations for crock pot (slow cooker. No time to start a meal like this when you are walking in the door at 5 pm.

Also, it would be helpful if the equivalent measurements for dried herbs and spices could be given. Sometimes the fresh herbs aren't always easy to find in the grocery or farm market, but the dried ones are often right in the pantry.

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I altered this recipe quite a bit as I didn't have rosemary and I do not like olives and celery. I marinated the brisket for 24 hours. The meat turned red and was full of flavor. I used two types of potatoes, white and red, a sweet onion, mushrooms, carrots and lots of garlic. I also didn't have a dutch oven so I used a 5qt pot (I did buy a 7qt dutch oven for this recipe next time. Other than these changes I love this recipe. I am making it again over the holiday's for my parents when they visit. It is a perfect winter recipe that warms you up and fills your belly!

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Definitely not a typical American's idea of an Italian dish, this is a great beef stew... flavorful and comforting. I don't think the green beans really fit with the rest of the ingredients and the recipe itself can be a little pricey, but it's great for when you want to try a new spin on a traditional favorite. The chianti wine can easily be replaced with any other semi-sweet red wine.