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Chianti Marinated Beef Stew
Servings
6
Prep Time
10 minutes
Cook Time
190 minutes
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
- 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.
- 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.
- 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.
- Remove the rosemary sprigs and sage leaves from the stew before serving.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 35 grams
- Protein
- 54 grams
- Fat
- 76 grams
- Saturated Fat
- 28 grams
- Cholestrol
- 261 milligrams
- Sodium
- 1654 milligrams
- Fiber
- 5 grams
- Sugar
- 6 grams
4 comments
Can you marinate the meat the night before?
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
Much better with any Claret such as Saint-Emilion, Pauillac, Barolo or Barbera
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!