Chianti Marinated Beef Stew

Name: Chianti Marinated Beef Stew
Yield: 4 to 6 servings
Ingredients: 1 (2 1/2- to 3-pound) beef brisket; 1 (750 ml) bottle Chianti wine; 4 tablespoons olive oil; Salt and freshly ground black pepper; 4 ounces pancetta, cut into 1/4-inch pieces; 3 medium carrots, peeled and cut into 1/2-inch pieces; 1 celery stalk, chopped into 1/2-inch pieces; 2 garlic cloves, peeled; 1/4 cup kalamata olives, halved; 6 ounces green beans, halved; 4 medium red potatoes, quartered; 2 sprigs fresh rosemary; 2 fresh sage leaves; 1 (15-ounce) can diced tomatoes; 4 cups (1 quart) low-sodium beef broth

December 20, 2011

This homey one-pot meal is reminiscent of the stews you find in Tuscany and Umbria, which are loaded with vegetables, potatoes, and herbs. It’s a great choice if you’re looking for a dish to serve to a crowd; the succulent stew can simmer for a long time—the sauce just becomes richer and more intense—and it’s hard to believe you can get so much flavor from a relatively inexpensive piece of meat. Just be sure to use a Chianti that’s good enough to serve along with the meal.

Recipe notes

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