A Kitchen Primer

Beef stew braised in Chianti and black pepper. The first time I tried this, it came out too salty, and I over-reduced the sauce. But it was still pretty good! I’ve adjusted the recipe accordingly.

• 2 1/2 lb chuck roast, cut into chunks
• 1teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton’s Kosher salt.
• 3 Tbsp olive oil
• 8 cloves garlic, peeled but left whole
• 1, 750ml bottle Chianti or other dry red wine
• 1 to 2 Tbsp coarse-ground black pepper

1. Trim beef of excess fat, then pat dry. Salt judiciously.
2. Add olive oil to dutch oven. Gently saute garlic in the oil until it begins to brown, being careful not to burn it. Remove garlic and reserve.
3. Add the beef to the pan and sear on all sides (about 5 minutes total). If necessary, do this in batches so beef is not crowded. Remove beef and reserve.
4. Add the black pepper and cook for 30 seconds.
5. Add the wine and deglaze. Turn the heat up bring it to a rolling boil
6. Add the beef and garlic, reduce heat to moderate, cover.
7. After a few minutes, adjust heat to a simmer, and cook covered for 90 minutes, then remove cover and continue until the meat is tender, about another 60 minutes.
8. Once the meat is done, remove from pan and, if necessary, reduce sauce. Do not overdo this! If you want the sauce a little thicker, add a little cornstarch. But this sauce is usually served unthickened.
9. Serve over polenta or tagliatelle, or pici if you have it.

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