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Photo Credit: Elizabeth Newman

Chianti Marinated Beef Stew

This homey one-pot meal is reminiscent of the stews you find in Tuscany and Umbria, which are loaded with vegetables, potatoes, and herbs. It's a great choice for serving a crowd; the succulent stew can simmer for a long time and the sauce just becomes richer and more intense.
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Chianti Marinated Beef Stew

Servings

20

Prep Time

10 minutes

Cook Time

190 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Chianti Marinated Beef Stew

Ingredients

  • 3 1/2 pound beef brisket (cut into 1- to 2-inch pieces)
  • 1 750 ml bottle Chianti wine
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 4-ounce piece of pancetta, cut into 1/4-inch pieces
  • 4 medium carrots (peeled and cut into 1-inch pieces)
  • 2 celery stalks (chopped into 1-inch pieces)
  • 1 yellow onion (cut into 1-inch pieces)
  • 2 garlic cloves (peeled and smashed)
  • 1/4 cup 1 1/2 ounces pitted kalamata olives, halved
  • 4 medium red potatoes (quartered)
  • 2 sprigs of rosemary
  • 2 sage leaves
  • 1 15-ounce can of diced tomatoes 4 cups beef broth

Instructions

  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 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.
  2. In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining tablespoon of oil. Add the pancetta and cook, stirring frequently, for 2 minutes.
  3. Add the carrots, celery, onion, garlic, olives, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, the tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 hours, or until the meat is very tender.
  4. Remove the rosemary sprigs and sage leaves from the stew before serving.

Nutrition

Nutrition

Nutrition Serving Size
20
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
10 grams
Protein
16 grams
Fat
23 grams
Saturated Fat
8 grams
Cholestrol
78 milligrams
Sodium
496 milligrams
Fiber
2 grams
Sugar
2 grams
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dairy free
gluten free
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4 reviews & comments

  • Author's avatar image
    Danielle Addimandi

    Can you marinate the meat the night before?

  • Author's avatar image
    Matteo Dimita
    ★★★★★
    ★★★★★

    Much better with any Claret such as Saint-Emilion, Pauillac, Barolo or Barbera

  • Author's avatar image
    Matteo Dimita

    No. Alcohol burns off when boiling off. If your allergy is alcohol, there is no problem since it is evaporated when burned off through boiling or a strong simmer. If you are allergic to the histamines in red wine then there is no substitute that red wine imparts

  • Author's avatar image
    Teresa Taylor

    This looks so yummy and perfect for Fall. Would there be alternative directions for cooking in a crock pot? I assume brown the meat & pancetta, but does a crock pot get hot enough to burn off the alcohol on the wine? Alternatively, if we needed a wine substitute (for someone who was allergic) what would you recommend? Thanks!

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