Giada's Chianti Marinated Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
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 pieces 1 stalk celery, chopped into 1/2-inch pieces 2 cloves garlic, peeled 1 cup (1 medium) onion, chopped6 ounces green beans, halved 4 medium red potatoes, quartered 2 sprigs rosemary 2 sage leaves 1 (15-ounce) can diced tomatoes 4 cups beef broth
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.
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, onions, 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.
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.
She says it makes 4-6 servings, but I usually get 8 out of it.
Number of Servings: 8
Recipe submitted by SparkPeople user BANKSDURAND.
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, onions, 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.
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.
She says it makes 4-6 servings, but I usually get 8 out of it.
Number of Servings: 8
Recipe submitted by SparkPeople user BANKSDURAND.
Nutritional Info Amount Per Serving
- Calories: 613.9
- Total Fat: 26.1 g
- Cholesterol: 143.0 mg
- Sodium: 591.1 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 4.4 g
- Protein: 50.8 g
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