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Chianti Braised Beef

  • Author: Meagan


This recipe is directly out of David Rocco’s Dolce Vita cookbook – and it really is as easy as it looks.  The only thing I would change would be to not make any extra for leftovers…it’s rare for me to say this, but this is one dish that is meant to be served up fresh, and finished (which really shouldn’t be too difficult).



Chianti Braised Beef

1/4 c. olive oil

2 lbs. stewing beef, cut into 1-inch cubes

2 red onions, chopped

6 cloves of garlic, finely chopped

2 t. whole peppercorns

1 t. + salt (to taste)

3 c. (1 bottle) Chianti wine


Using your big soup pot, heat up the olive oil and then add the beef, onions and garlic and cook for about 5 minutes, while stirring.  Add the peppercorns, salt and wine, making sure that there’s enough wine to completely cover the beef.

Bring the wine to a boil, then lower the heat to medium low, cover and let it all simmer for 2-3 hours – stirring occasionally.

David Rocco suggests serving this with mashed potatoes or polenta, but we had it over rice and it was perfect.

  • Category: Beef


From Meagan's Kitchen

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