Stracotto al Chianti: Beef Braised in Chianti
Stracotto al Chianti: Beef Braised in Chianti
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 712
- Total Fat
- 38
- Saturated Fat
- 8
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 50
- Cholesterol
- 143
- Sodium
- 1156
- Total: 2 hr 10 min
- Prep: 10 min
- Cook: 2 hr
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 712
- Total Fat
- 38
- Saturated Fat
- 8
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 50
- Cholesterol
- 143
- Sodium
- 1156
- Total: 2 hr 10 min
- Prep: 10 min
- Cook: 2 hr
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
Directions
- 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.
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Giovarick
Delicious! Tastes like grandma's. I would normally make something like this in the slow cooker, or pressure cooker, with significantly less wine. But cooking this on the stovetop and reducing the wine gives it a distinct rustic, old-fashioned flavor. I served this with roasted butternut squash, but it would also go great with roasted potatoes. This recipe has been added to my personal recipe book, because I will definitely make it again.
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