If you are looking for a one-pot meal, this will be a perfect one for that. You get your meat, your starch and your veggies all in one pot. This Chianti marinated beef stew is a reminiscent of the stews in Tuscany and Umbria. I made this big pot of stew and had a little left over the next day and it tasted even better as the flavor from the wine is just getting richer. Another great recipe from Giada At Home by Giada De Laurentiis.
CHIANTI MARINATED BEEF STEW (4-6 servings)
1 (2 1/2 to 3 lbs) beef brisket
1 (750 ml) bottle Chianti wine
4 Tbsp olive oil
Salt and freshly ground black pepper
4 oz pancetta, cut into 1/4-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1 celery stalk, chopped into 1/2-inch pieces
2 garlic cloves, peeled
1/2 cup kalamata olives, halved
6 oz green beans, halved
4 medium red potatoes, quartered
2 sprigs fresh rosemary
2 fresh sage leaves
1 (15 oz) can diced tomatoes
4 cups (1 quart) low-sodium beef broth
COOKING METHOD:
1. Place the beef in a 13 x 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 3 hours, turning once halfway through
2. Remove the meat from the wine and pat dry with paper towels. Reserve the wine
3. In a large Dutch oven, heat 3 Tbsp of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Add the meat to the pan and brown on all sides, about 2 minutes per side. Remove the meat to a plate. Add the remaining 1 Tbsp oil and the pancetta to the Dutch oven. Cook, stirring frequently, for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potates, rosemary, and sage. Cook for 3 minutes
4. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom on the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer over low heat for 3 to 3 1/2 hours, or until the meat is very tender
5. Remove the meat and the rosemary and sage from the stew. Put 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 heat to warm through before serving, about 5 minutes
Yumm…it is fork-tender 🙂
