Wednesday, February 25, 2015

Chianti Beef Stew

By: The Food Hunter

There's something about adding wine to slow cooking meals that is both comforting and sophisticated. Maybe it's the earthy aroma that over takes the house, I don't know, but whatever it is I find I am drawn to cooking with wine.

The next time you are thinking stew I highly encourage you to try this Chianti Beef Stew; unless of course you are a vegetarian. The beef is cooked for hours in an Italian red wine making it extremely tender and the sauce much more flavorful. Although most stews include potatoes, I much prefer substituting them for a crusty piece of bread for swabbing up the juice.

Chianti Beef Stew
(adapted from Food Network)
2 1/2 to 3 pound beef brisket
1 (750 ml) bottle Chianti wine
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-ounce) piece pancetta, cut into 1/4-inch pieces
3 medium carrots, peeled and cut into 1/2-inch rounds
1 stalk celery, chopped into 1/2-inch pieces
2 cloves garlic, peeled
1/4 cup (1 1/2 ounces) green olives, chopped
6 ounces green beans, trimmed
2 sprigs rosemary
2 sage leaves
1 (15-ounce) can crushed tomatoes
4 cups beef broth
1 loaf crusty Italian bread


Place the meat in a plastic zip lock bag. 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 oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with 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 1/2 hours or until the meat is very tender.

Remove the meat, sage and the 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.

Serve immediately with Italian bread for dipping.


  1. Why have I not added wine to the crock pot??? I bet it's awesome!

  2. What a great looking dish! Total comfort food! I love how you packed so many good things in one dish, I bet the flavor is incredible!

  3. This beef stew looks fantastic! I've never used wine in any of my meals. I have to give this recipe a try!

  4. I'm sure it is super tender cooking in the red wine!

  5. I love cooking with wine, also. The smell can't be beat!

  6. Love cooking with wine and drinking it while cooking with wine. Great recipe!

  7. So good. Love soups. They are my favorite

  8. With a new skiff of snow on the ground after a big storm this weekend this looks yummy! Printing for my recipe box as I can't wait to try it.

  9. OMG I can see in the photos how tender that beef is! It looks so delicious and I'm with you on needing a good chunk of bread to go with.

  10. This sounds like a wonderful stew! Perfect for the cold snowy weather we're in the midst of here.

  11. Mmmm.... definitely not a vegetarian over here! That beef is calling my name!

  12. This stew looks really hearty and delicious.

  13. I love the idea of skipping the potatoes and grabbing a delicious bread to sop up every last drop!