Chianti Marinated Beef Stew Recipe

Name: Chianti Marinated Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup (1 1/2 ounces) kalamata olives, halved; 6 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

Servings: persons

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
1/4 cup (1 1/2 ounces) kalamata olives, halved
6 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

1
Place the beef in a 13 by 9-inch glass baking dish.
2
Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours.
3
Turn the meat over and marinate for another 1 1/2 hours.
4
Remove the meat from the wine and pat dry with paper towels.
5
Reserve the wine.
6
In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat.
7
Season the meat on all sides with salt and pepper.
8
Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side.
9
Remove the meat and add the remaining oil.
10
Add the pancetta and cook, stirring frequently for 2 minutes.
11
Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage.
12
Cook for 3 minutes.
13
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.
14
Return the meat to the pan and bring the liquid to a boil.
15
Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
16
Remove the meat and the rosemary sprigs from the stew.
17
Place the meat on a cutting board and cut into quarters.
18
Using 2 forks, shred the meat into bite-size pieces.
19
Add the shredded meat to the stew and cook until warmed through, about 5 minutes.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 to 3 pound beef brisket, 1 (750 ml) bottle Chianti wine, 4 tablespoons olive oil, Salt and freshly ground black pepper, and more.

Yes, Chianti Marinated Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chianti Marinated Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions