Chianti Marinated Beef Stew Recipes

STRACOTTO AL CHIANTI: BEEF BRAISED IN CHIANTI

Steps:

• In a stew pot, heat up the extra-virgin olive oil. Once the oil is hot, add the beef, onions and garlic. Sear for about 2 minutes, stirring frequently. Add all of the wine. It should be enough to cover the beef. Season with salt and whole peppercorns.
• Bring the wine to a boil. Lower the heat and allow it to gently simmer for approximately 2 hours.

CHIANTI MARINATED BEEF STEW

Steps:

• Place the beef in a 13x9 inch glass baking dish.
• Pour the wine over the meat and cover.
• Marinate in the refrigerator for 3 hours turning the meat over halfway through.
• Remove meat from the wine and pat dry with paper towels.
• Reserve wine.
• In a large pot, heat 3 tablespoons of the oil over medium-high heat.
• Season the meat on all sides w/salt and pepper.
• Place the meat in the pan and brown on all sides, about 2 minutes on each side.
• Remove the meat and add the remaining 1 tablespoon of oil.
• Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage.
• Cook for 3 minutes.
• Pour the reserved wine, tomatoes, and beef broth into the pan.
• Scrape the brown bits that cling to the bottom of the pan w/a wooden spoon.
• Return the meat to the pan and bring the liquid to a boil.
• Cover the pan and simmer for 3 to 3.5 hours or until the meat is very tender.
• Remove the meat and rosemary sprigs from the stew.
• Place 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 cook until warmed through, about 5 minutes.