Chianti Marinated Beef Stew

• servings: 6 servings
• active time: 10 minutes
• total time: 3 hours 20 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

Directions

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

• Serving Size: 6
• Calories: 0