Chianti Marinated Beef Stew

  • prep time10 min
  • total time 220 min
  • serves 4 - 6
Giada De Laurentiis
Giada De Laurentiis Everyday Italian

A bottle of Chianti wine gives this beef stew a rich flavour. 

22 Ratings
Directions for: Chianti Marinated Beef Stew


2 ½ - 3 lb(s) beef brisket

1 750-mL bottle Chianti wine

4 Tbsp olive oil

Salt and freshly ground black pepper

4 ounce pancetta, cut into 1/4-inch pieces

3 carrots, peeled and cut into 1/2-inch pieces

1 stalk celery, chopped into 1/2-inch pieces

2 cloves garlic, peeled

¼ cup kalamata olives (1 1/2 ounces), halved

6 oz green beans, halved

4 medium red potatoes, quartered

2 sprigs rosemary

2 leaves sage

1 15-oz can diced tomatoes

4 cups beef broth


1. Place the beef in a 13 by 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.

2. Remove the meat from the wine and pat dry with paper towels. Reserve the wine.

3. 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, potatoes, 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.

4. Remove the meat 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.

See more: Vegetables, Beef, Dinner, Winter

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