Chianti Marinated Beef Stew
From Giada De Laurentis
- 2.5 to 3 LB. Beef Brisket
- 1 Bottle Chianti, (no fava beans)
- 4 Tbs Olive Oil
- Salt & Freshly Ground Black Pepper
- 1 (4 Oz) slice Pancetta
- 3 Med. 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 Kalamata olives, halved
- 4 Med. red potatoes, quartered
- 2 sprigs rosemary
- 2 sage leaves
- 15 Oz. can diced tomatoes
- 4 cups beef broth
- Place the beef in a 13" x 9" glass baking dish. Pour the wine over the meat and marinate in the refridgerator for 1.5 hours. Turn the meat over and marinate for another 1.5 hours. Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
- In a large dutch oven, heat 3 tablespoons olive 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 alll sides, about 2 minutes on 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, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the leavings in 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 3.5 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.