Recipe type: Italian
Cuisine: Entree
Prep time: 
Total time: 
Serves: 4
  • 2.5 Lb (1.1 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 Lt) beef stock
  • 1 tbsp cornstarch
  • 2 tsp black pepper
  • to taste table salt
  1. BEEF STEW MARINADELet's prepare the marinade! Peel and chop coarsely 1 onion and 2 carrots, then chop 1 stick of celery and peel and crush 1 clove of garlic. At this point, pour the vegetables into a pot along with the Santa Cristina Chianti Superiore wine, the rosemary, the sage, the cloves, the 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.Now, chop the meat into cubes about 2 inches per side. Once the marinade reaches the 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.
  2. PREPARING THE "SOFFRITTO"First of all, peel and chop 1 onion, then peel and chop 2 carrots. Chop 1 stick of celery as well, then peel and crush 1 clove of garlic.At this point, 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.Finally, add the double concentrated tomato paste, and stir 5 minutes more.
  3. SEARING THE MEATWhile the Soffritto is sautéing, rinse the meat from the marinade, sift and save the liquid, and discard the other ingredients.Now, dry the beef cubes perfectly with paper towels, then season with 2 tbsp of extra-virgin olive oil.Finally, sear the met in a skillet (best if cast iron), a few pieces at a time, until golden brown in all their parts.
  4. SLOW COOKING STEWNow, add the beef and the marinade liquid into the pot: you want the liquid to reach the line of the meat, barely covering it. If necessary, add meat broth as needed.At this point place the pot over low/medium heat and bring slowly to simmer gently.Finally, cover the pot, set the flame to keep gently simmer, and braise 3 hours.
  5. GARNISH AND SERVINGOnce ready, raise the meat and store in a covered bowl. Then, blend the other ingredients along with the fresh thyme until smooth and consistent. Sift the sauce with a stainless mesh colander and pour again into the pot. Add the sifted cornstarch and stir well, then place the pot over the heat and bring to simmer frequently stirring until dense.Finally, low the flame at the minimum, then add the cocoa powder and the meat. Cook slowly 20 minutes more covered, then salt to taste. Serve hot pairing the stew with a nice glass of Santa Cristina Chianti Superiore!
Recipe by philosokitchen at