Saturday, February 18, 2012

{soups-salads-and-salad-dressings} Chianti Marinated Beef Stew - Giada De Laurentiis

 

Chianti Marinated Beef Stew - Giada De Laurentiis

Show: Everyday Italian
Episode: Osteria

4 to 6 servings

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

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.

http://groups.yahoo.com/group/Tamaras-Recipes/

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