Photo Credit: Lauren Volo
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
- 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
- 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.