Chianti marinated beef stew

Chianti marinated beef stew



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


Place the beef in a 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.

Heat 3 tablespoons of the oil in a pan, over medium-high heat . Season the meat on all sides with salt and pepper, place it 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.

Wine paring for this dish

Brunello di Montalcino from Carpineto, a dry, warm, smooth, well-textured and lingering on the palate


Recipe courtesy Giada De Laurentiis, 2008