Chianti Marinated Beef Stew Recipes

CHIANTI MARINATED BEEF STEW

Steps:

• Place the beef in a 13x9 inch glass baking dish.
• Pour the wine over the meat and cover.
• Marinate in the refrigerator for 3 hours turning the meat over halfway through.
• Remove meat from the wine and pat dry with paper towels.
• Reserve wine.
• In a large pot, heat 3 tablespoons of the oil over medium-high heat.
• Season the meat on all sides w/salt and pepper.
• Place the meat in the pan and brown on all sides, about 2 minutes on each side.
• Remove the meat and add the remaining 1 tablespoon of oil.
• 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.
• Scrape the brown bits that cling to the bottom of the pan w/a wooden spoon.
• Return the meat to the pan and bring the liquid to a boil.
• Cover the pan and simmer for 3 to 3.5 hours or until the meat is very tender.
• Remove the meat and 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.

BEEF CHIANTI

Steps:

• Place beef and flour in a ziplock bag. Add ground black pepper and salt to your liking.
• Seal bag and shake and toss until beef is coated. Set aside.
• Gather your vegetables and chop them all into bite-size chunks. Peel potatoes and do the same. Set aside.
• In a stovetop dutch oven, heat oil until hot. Drop in coated beef cubes and brown lightly.
• Add chopped onion and saute for about 3 minutes. Then add the rest of the vegetables.
• Add the 2 cups of beef broth, one can of tomato sauce and one cup of wine.
• Last, stir in the bay leaf and herbs. Bring to a low boil and turn down to simmer for 1 hour.
• Serve with a crusty bread. Mmmmm!
• After the hour is over, if you would like the broth thicker, you can add 2 tablespoons of flour to about 1/2 cup of cold water, shake and stir it in to thicken. (this is optional). It just depends on how you prefer your stew. For thinner, add a little water. Mine never seems to turn out the same way twice so I added this for an option. :-).