Beef Chianti Recipes

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. :-).

Steps:

• In a stew pot, heat up the extra-virgin olive oil. Once the oil is hot, add the beef, onions and garlic. Sear for about 2 minutes, stirring frequently. Add all of the wine. It should be enough to cover the beef. Season with salt and whole peppercorns.
• Bring the wine to a boil. Lower the heat and allow it to gently simmer for approximately 2 hours.

Steps:

• 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 1/2 hours. Turn the meat over and marinate for another 1 1/2 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 1/2 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.

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.