Beef Chianti Food

STRACOTTO AL CHIANTI: BEEF BRAISED IN CHIANTI

Stracotto al Chianti: Beef Braised in Chianti image

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup extra-virgin olive oil
2 pounds stewing beef, cut into 1-inch cubes
2 red onions, roughly chopped
3 garlic cloves, crushed
3 cups Chianti wine
Salt
2 teaspoons whole peppercorns

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.

BEEF CHIANTI

Beef Chianti image

This is a beef stew that my mother, Leona would usually make in the fall. The scent of it cooking in the house was heavenly! Something about the chianti wine really added a wonderful flavor to the stew. It's a family favorite.

Provided by Pam-I-Am

Categories Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs stew beef chunks
3 tablespoons canola oil
3 tablespoons flour
1 small onion, chopped
2 garlic cloves
2 stalks celery, chopped
4 small potatoes, cubed
3 carrots, chopped
2 cups beef broth
1 cup chianti wine
8 ounces tomato sauce
1 bay leaf
1/2 teaspoon basil
1/2 teaspoon oregano
salt and pepper
1/2 teaspoon thyme

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. :-).

Nutrition Facts : Calories 803.5, Fat 51.2, SaturatedFat 18.3, Cholesterol 152.2, Sodium 558.3, Carbohydrate 31.5, Fiber 4.4, Sugar 4.9, Protein 45.8

CHIANTI MARINATED BEEF STEW

Chianti Marinated Beef Stew image

Provided by Giada De Laurentiis

Categories main-dish

Time 6h40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 1/2 to 3 pound beef brisket
1 (750 ml) bottle Chianti wine
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-ounce) piece pancetta, cut into 1/4-inch pieces
3 medium 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 (1 1/2 ounces) kalamata olives, 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

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.

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