Chianti Marinated Beef Stew

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I read all previous reviews before trying this recipe. I changed the sage (because I don't care for it with 3 sprigs of thyme and I added two tablespoons of tomatoe paste to smooth out the taste of the Chianti, I also added yellow turnip instead of green beens. The aroma of it cooking was wonderful, but the end result was that everything tasted the same. There was no difference between the potatoes, carrots, or turnips. I did add pearl onions the last 45 minutes and they were the only thing that retained it's flavor.

Norma
East Providence, RI
12/11/09

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This was fantastic! I did not add the olives beacause my husband doesn't like them. The veggies were perfectly cooked. I did not have a Dutch Oven so the meat took about 1 hour longer to get to the point where it was tender enough to be shredded. I like a thicker stew so I skimmed about 1 cup of broth and whipped in flour to thicken this up. I made a 7 grain bread to eat with it and it was heavenly. We took it for lunch today and I think it was better the second day!

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I have to be honest. I was a little disappointed in this meal. I made the whole thing. I love Giada and still do, but for the effort and time I just didn't feel that this dish had the Wow factor that I expected. I will still continue to make her other dishes. This just wasn't impressive in my husband's and my opinion.

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I was nervous when I read all the comments saying it tasted too strong or like alcohol but it was nothing like that at all! I made the recipe to a 'T' and it was so fantastic. I live in an apartment and everyone told me thank you for making the halls smell amazing. People were fighting over trying to get to the stew first! The meat is so tender and I actually had a bit of trouble getting it out of the pot to pull apart because it was breaking apart every time I tried to grab it. ha!

For whoever was asking about what brand of wine I used, it was: Piccini Chianti. It was perfection in the stew!

I highly recommend this to any and everyone! :

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I just made this and it came out to be everything you think of about winter cooking. It was very simple to make. However I did substitute the Chianti with a Bear's Lair Cabernet and shortened the marinating time by an hour. I did add pearl onions. I highly recommend it and will make it again.

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This is the second time I have made this dish. Everyone always complements it like crazy. So full of flavor!! I did double the amount of garlic and added some fresh parsley afterwards. So great and easy. Just prepare and let it simmer! :

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I frequently cook with wine but the wine taste in this dish was overwhelming, particularly for dining with younger family members. Using that much wine also made it rather costly .. very easy preparation & can readily be cooked in a slow oven or crockpot.

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This was a great stew. I used a round tip roast instead of brisket. I also added a few halved shallots, some extra potatoes and an extra carrot to the vegetables. It was a wonderful last winter meal before spring.

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I have lived; and do live in Italia now; and Giada's recipes are great. The problem I see with other peoples negative comments are they don't understand that cooking has its efforts. but it is worthwhile. If you enjoy it and the goal is to create a great dish that brings people pleasure you have done a great thing. That is what cooking does for me and I do not mind the task.

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My Italian grandmother used to make a dish very similar to this but made fish cakes from salt water "Hake" in her recipe instead of beef. I made this recipe and slow cooked it over night in my crock pot. It was amazing! My husband loved it and so did our friends! I served it with scali bread rolls and butter. Truly a 5 Star Recipe! I've printed out copies of this recipe as my friends just had to have it!

Terri
Gloucester, MA