Chianti Braised Beef Stew

 


2 lbs. Beef chuck or stew meat cut into 1 inch cubes

1-2 tbsp extra virgin olive oil

¼ tsp each salt and pepper

6 garlic cloves, minced

3 carrots peeled and chopped into 1 inch pieces

1 can diced tomatoes, drain the liquid

1 bottle of Isole e Olena Chianti Classico

3 tbsp chopped fresh parsley


Heat extra virgin olive oil in a dutch oven over medium high heat. Season meat with salt and pepper.


Brown the beef on all sides.  You may need to do this in 2 batches so that the meat browns and not steams.


Add all the beef and the drippings back into the dutch oven and add the garlic, carrots, tomatoes and bottle of Chianti Classico.


Bring the liquid to a boil, cover and turn to low.  Simmer for 1 ½ hours.  Uncover the pot and continue to cook for another hour until the liquid has slightly reduced.  During the time the stew is simmering uncovered, check and stir the meat  to make sure it doesn’t stick or dry out.


The beef should be tender.  Adjust seasoning if needed, add chopped parsley and serve over polenta, mashed potatoes or with crusty Italian bread.



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