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. I’ve also tweaked the recipe with some optional additions which move it a little closer to Boeuf Bourguignon. I’ve also adjusted the pepper for the faint-of-heart.

• 2 1/2 lb chuck roast, cut into chunks
• Salt to taste (see recipe).
• 3 Tbsp olive oil
• 8 cloves garlic, peeled but left whole
• 1, 750ml bottle Chianti or other dry red wine
• unsalted beef or chicken stock, as needed (up to 1 qt)
• 1  to 2 Tbsp coarse-ground black pepper
• 1/2 oz dried porcini and their soaking liquid
• 1 to 2 Tbsp tomato paste
• 1/2 small can anchovies packed in olive oil

1. Boil 1 cup water & soak porcini in it for about 1/2 hour.
2. Trim beef of excess fat, then pat dry. Salt sparingly.
3. 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.
4. Add the beef to the pan and sear on all sides (about 5 to 10 minutes total). If necessary, do this in batches so beef is not crowded. Remove beef and reserve. Depending on the cut of beef, remove excess fat.
5. Add the black pepper and cook for 30 seconds.
6. Add anchovies, mash with wooden spoon, cook for another 30 seconds.
7. Add the wine and deglaze. Turn the heat up bring it to a rolling boil.
8. Add the beef and garlic.
9. Add mushrooms and mushroom soaking liquid. leave the last of the liquid out if it’s gritty.
10. Stir in tomato paste.
11. Add stock if necessary to cover beef.
12. reduce heat to moderate, cover.
13. 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.
14. If sauce is too thick, add stock. If it is too thin (unlikely), remove meat and reduce stock. Adjust seasoning.
15. Serve over polenta or tagliatelle, or pici if you have it.

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