After marinating the beef, I caramelized 2 yellow onions and 4 cloves of garlic. I wanted to extract the sugars and condense them. This is a sweet dish using only the natural sugars that exists in the onions, garlic and tomatoes. Burner was set to medium.
Remember my sun dried tomatoes? I chopped up about 3/4 cup of them and tossed in. Use a can of tomato paste otherwise.
I then added a pint of our canned tomatoes and Basil.
Transfer onions, tomatoes etc to a small mixing bowl and transfer about 25% of the drained beef into the Dutch oven and turn the heat to high. Transfer browned beef to another mixing bowl and repeat ’til all the beef has been seared.
Turn the heat down to medium and add the reserved Chianti to deglaze the Dutch oven. Scrape all the great flavors from the bottom and sides.
The beef was salt and peppered when I marinated it so the only seasoning to add now will be the herbs. I used a tablespoon of our Italian mix.
Place Dutch Oven in a 325 degree oven for 2 1/2 hours, check tenderness, remove when beef is tender. Different cuts take different times. This is one of those dishes that you prefer a stew cut because the longer the cook, the better the melding of flavors.
This is a stew cooked to the consistency of a good chili, not thinned
Ready to serve? If you made our tomato and spinach pasta, this would be an excellent time to use it. The added flavors of the pasta along side the Chianti and tomato beef go great together.
Of course a second bottle of Chianti would also go well with this dish.
- Slow-cooked Chianti Beef Stew – Part 1
- Pasta, green pasta, maybe red pasta, good pasta
- Sun Dried Tomatoes
- Roasted Marinara, thick and tasty
- We made the dough, now what do we do with it?