Chianti Marinated Beef Stew

Ingredients

• 2.5 pound brisket 
• 4 cups beef broth 
• 15 ounce canned tomatoes diced canned
• 3 medium carrots peeled cut into 1/2-inch pieces
• 1 stalk celery chopped
• 2 cloves garlic peeled
• 6 ounces green beans halved
• 1.5 ounces kalamata olives halved
• 4 tablespoons olive oil 
• 4 ounce pancetta cut into 1/4-inch pieces
• 4 medium potatoes red quartered
• 2 sprigs rosemary 
• 2  sage leaves 
• 6 servings salt and pepper black freshly ground
• 750 ml chianti wine 

Equipment

• frying pan
• paper towels
• wooden spoon
• dutch oven
• tongs
• cutting board
• glass baking pan

Directions

1. Watch how to make this recipe.
2. Place the beef in a 13 by 9-inch glass baking dish.
3. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.
4. Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
5. In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side.
6. Remove the meat and add the remaining oil.
7. Add the pancetta and cook, stirring frequently for 2 minutes.
8. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes.
9. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
10. Remove the meat and the rosemary sprigs from the stew.
11. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces.
12. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.