This homey one-pot meal is reminiscent of the stews you find in Tuscany and Umbria, which are loaded with vegetables, potatoes, and herbs. It’s a great choice if you’re looking for a dish to serve to a crowd; the succulent stew can simmer for a long time—the sauce just becomes richer and more intense—and it’s hard to believe you can get so much flavor from a relatively inexpensive piece of meat. Just be sure to use a Chianti that’s good enough to serve along with the meal.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Place the beef in a 13 x 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 3 hours, turning once halfway through.
Step 2
Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
Step 3
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. Add the meat to the pan and brown on all sides, about 2 minutes per side. Remove the meat to a plate.
Step 4
Add the remaining 1 tablespoon oil and the pancetta to the Dutch oven. Cook, stirring frequently, for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. 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 over low heat for 3 to 3 1/2 hours, or until the meat is very tender.
Step 5
Remove the meat and the rosemary and sage from the stew. Put the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and heat to warm through before serving, about 5 minutes.
