Chianti Marinated Beef Stew |
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Prep Time: 180 Minutes Cook Time: 180 Minutes |
Ready In: 360 Minutes Servings: 4 |
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I got this recipe from Every Day Italian!! It looks awesome and not too hard to make! Ingredients:
3 lbs beef brisket |
1 (750 ml) bottle chianti wine |
4 tablespoons olive oil |
salt and pepper |
3 medium carrots, peeled and cut into 1/2 inch pieces |
1 stalk celery, chopped into 1/2 inch pieces |
2 garlic cloves, peeled |
1/4 cup kalamata olive, 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 |
Directions:
1. Place the beef in a 13x9 inch glass baking dish.
2. Pour the wine over the meat and cover.
3. Marinate in the refrigerator for 3 hours turning the meat over halfway through.
4. Remove meat from the wine and pat dry with paper towels.
5. Reserve wine.
6. In a large pot, heat 3 tablespoons of the oil over medium-high heat.
7. Season the meat on all sides w/salt and pepper.
8. Place the meat in the pan and brown on all sides, about 2 minutes on each side.
9. Remove the meat and add the remaining 1 tablespoon of oil.
10. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage.
11. Cook for 3 minutes.
12. Pour the reserved wine, tomatoes, and beef broth into the pan.
13. Scrape the brown bits that cling to the bottom of the pan w/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 3.5 hours or until the meat is very tender.
16. Remove the meat and 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.
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