Chianti Beef Stew
- 2 ½ to 3 Pound beef brisket
- 1 (750 Milliliter) bottle Chianti wine
- 4 Tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (4-Ounces) piece pancetta, cut into ¼ -inch pieces
- 3 Medium carrots, peeled and cut into ½ -inch pieces
- 1 Stalk celery, chopped into ½ -inch pieces
- 2 Cloves garlic, peeled
- ¼ Cup (1 ½ ounces) kalamata olives, halved
- 6 Ounces green beans, halved
- 4 Medium red potatoes, quartered
- 2 Sprigs rosemary
- 2 Sage leaves
- 1 (15-Ounces) can diced tomatoes
- 4 Cups beef broth
- Beef brisket
- Chianti wine
- Kalamata olives
- Green beans
- Red potatoes
- Canned diced tomatoes
- Olive oil
- Black pepper
- 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 ½ hours. Turn the meat over and marinate for another 1 ½ 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, 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 ½ 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.