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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.

Chianti Marinated Beef Stew



Prep Time

10 minutes

Cook Time

190 minutes




Giada De Laurentiis

Image of Chianti Marinated Beef Stew


  • 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


  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 Serving Size
per serving
Amount/Serving % Daily Value
10 grams
16 grams
23 grams
Saturated Fat
8 grams
78 milligrams
496 milligrams
2 grams
2 grams
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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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