Description
Hearty Tuscan beef stew, slow-braised to perfection in Chianti wine. A rich, flavorful dish perfect for a cozy night in.
Ingredients
Units
Scale
- 2 lbs (1 kg) Chuck roast beef
- 1 bottle Santa Cristina Chianti Superiore
- 2 white onions
- 4 carrots
- 2 sticks celery
- 2 cloves garlic
- 1 tbsp double concentrated tomato paste
- 2 tsp unsweetened cocoa powder
- 6 juniper berries
- 4 cloves
- 1 sprig rosemary
- 3 leaves sage
- 1/2 tbsp fresh thyme leaves
- 1 bay leaf
- 4 tbsp extra-virgin olive oil
- 1 qt (1 l) beef stock
- 1 tbsp cornstarch
- 2 tsp black pepper
- Salt
Instructions
- Peel and chop coarsely 1 onion and 2 carrots, then chop 1 stick of celery and peel and crush 1 clove of garlic.
- Pour the vegetables into a pot along with the wine, rosemary, sage, cloves, juniper berries, 1 tsp of salt, and ½ tsp of black pepper.
- Place the pot over medium flame and heat until the marinade starts to bubbling, then place far from the stove and let it reach room temperature.
- Chop the meat into cubes about 2 inches per side.
- Once the marinade reaches room temperature, pour it into a big resealable zipper storage bag along with the meat cubes, and store in the fridge at least 8 hours (best 24 hours).
- On the halfway of marinating time, stir the meat inside the bag.
- PREPARING THE “SOFFRITTO”
- Peel and chop 1 onion, then peel and chop 2 carrots.
- Chop 1 stick of celery, then peel and crush 1 clove of garlic.
- Pour the vegetables in a thick-bottomed heavy pot, along with 2 tbsp of extra-virgin olive oil, 1 bay leaf, and 1 pinch of salt.
- Sauté until the onion becomes translucent, not golden brown, stirring as needed.
- Add the double concentrated tomato paste, and stir 5 minutes more.
- SEARING THE MEAT
- Rinse the meat from the marinade, sift and save the liquid, and discard the other ingredients.
- Dry the beef cubes perfectly with paper towels, then season with 2 tbsp of extra-virgin olive oil.
- Sear the meat in a skillet, a few pieces at a time, until golden brown in all their parts.
- SLOW COOKING STEW
- Add the beef and the marinade liquid into the pot; the liquid should barely cover the meat. Add meat broth as needed.
- Place the pot over low/medium heat and bring slowly to simmer gently.
- Cover the pot, set the flame to keep gently simmering, and braise for 3 hours.
- GARNISH AND SERVING
- Raise the meat and store in a covered bowl.
- Blend the other ingredients along with the fresh thyme until smooth and consistent.
- Sift the sauce with a stainless mesh colander and pour it back into the pot.
- Add the sifted cornstarch and stir well, then place the pot over the heat and bring to a simmer, stirring frequently until dense.
- Lower the flame to minimum, then add the cocoa powder and the meat.
- Cook slowly for 20 minutes more, covered, then salt to taste.
- Serve hot.
Notes
- For a deeper flavor, marinate the beef for 24 hours instead of the minimum 8.
- To thicken the stew without cornstarch, simmer uncovered for the last 30 minutes to reduce the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 5
- Protein: 40
- Cholesterol: 120