Chianti Marinated Beef Stew

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I had seen Giada make this on TV, and it looked fabulous. I finally made it last week, and was slightly under impressed. First of all, this recipe takes a lot of time, and is fairly expensive. The brisket alone was $10, plus add in the cost of the green beans, potatoes, celery, beef broth and calamata olives, at $7.99 pound. Then, nearly $10 for the bottle of chianti...(wouldn't cook with anything I wouldn't drink!. A lot of prep work, and you need to be home for the length of time it takes to marinate, plus sear, then 3 or more hours for it to cook. (I never leave the house with the stove on. All in all, I wouldn't make this again, even though it had flavor, many other recipes do, too!

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This recipe is so amazing!! The meat comes out so tender and juicy - you will never make another beef stew recipe again!! I did omit the olives (not my taste and added a bit more beef stock because it just didn't seem enough. Make sure you have a good bottle of Chianti - it makes the whole stew perfect! Serve it with some red onion and gruyere focaccia - DELISH!!

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My family loved this so much....I finally had to give Giada credit. They still think I am wonderful for "finding" this osteria treat. My wonderful Italian family. Love them all
the Only Irish member.

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I made this for my family and In-laws. Everyone loved it! I loved how simple and easy it was to make! I would definately recommend this to anyone.

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This is exactly what the Dutch oven is made for. Usually as I am eating a recipe i'm constantly thinking of what I could add or change to it. With this brisket..............Nothing....... I threw in a handful of Crimini mushrooms with about 30 min left in the brasing process. Excellent. Obviously if you dont like wine maybe you should not try this recipe. A loaf of crusty italian bread and a glass of chianti fills out a great recipe. I did mine in the oven at 325 for 3 and half hours

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I wonder if some of those reviewers who found the wine overpowering or "awful" used cheap wine? Whenever we have a bad bottle of wine, my husband always says to me, "Let's not throw it out; just use it for cooking". I can't tell you how many times I have explianed to him that that is the worst thing you could do, as the wine becomes more concentrated when you cook it and it will ruin an otherwise good dish. I don't think he believes me!

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I am going to make this dish but is it okay to use the chianti again after the brisket has been marinating in it?

I have always heard to discard marinades not to pour back over meat.

Any help?

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I'm watching her make this now - I've learned that you need to watch the show at the same time you look at the printed recipe as they are not always the same!
Beef brisket needs help, but the Chinati wine is bold. I have some left over burgandy that I will use for this. If you saw this show, did you notice the
"baby bump" -- how much fun!

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For those that really liked this recipe, what brand of Chianti did you use?

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The brisket came out fork tender and was good but the wine was very overpowering. The vegetables all tasted like alcohol. I probably would not make this again. It took a long time for a mediocre dish.