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
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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