Chianti Marinated Beef Stew 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:

• 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.

Steps:

• Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
• Remove beef from the wine and pat dry with paper towels. Reserve the wine.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
• Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
• Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.