Stracotto al Chianti (Beef Braised in Chianti)

 

  • 1/2 cup (125 mL) extra-virgin olive oil
  • 2 lb (1 kg) stewing beef, cut into 1-inch (2.5 cm) cubes
  • 2 red onions, roughly chopped
  • 3 cloves garlic, finely chopped
  • 2 tsp (10 mL) whole peppercorns
  • Salt, QB
  • 3 cups (750 mL) Chianti wine

 

  1. Get out your big pot and heat up the olive oil.
  2. Once the oil is hot, add the beef, onions and garlic and cook for 2 minutes, stirring frequently.
  3. Season with some whole peppercorns and salt, and then pour in the wine. The only rule is that you have to have enough wine to completely cover the beef.
  4. Bring the wine to a boil, then lower the heat to medium, cover and let the whole thing simmer for approximately 2 hours, stirring it every so often.

The result? Perfectly cooked, gorgeously flavored, fork-tender meat. The wine will cook down to give this dish a full-bodied, sweet sauce.

This works really well with polenta or mashed potatoes. Spoon your stracotto right over them for a beautiful presentation.