Chianti Beef Stew Recipe

This slow-cooked beef stew is simply bursting with succulent flavour

General info

Serves: 8-10
Cooking Time: 5 hours 30 mins


  • 3tbsp sunflower oil
  • 1,6kg chuck or braising steak, trimmed and kept whole
  • 3 large red onions, chopped
  • 3 carrots, diced
  • 4 sticks celery, diced
  • 250g bacon lardons or diced pancetta
  • 2 bay leaves
  • 2tbsp tomato puree
  • 2tsp sugar
  • 30g dried mushrooms, soaked in
  • 350ml boiling water for 10 minutes
  • 700g large vine tomatoes, peeled and finely chopped
  • 1 bottle chianti or other red wine
  • 1 good-quality beef-stock cube
  • 800g baby potatoes
  • 40g flat-leaf parsley, chopped


  1. Heat 1tbsp oil in casserole dish. Add beef; brown all over. Transfer to plate.
  2. Add remaining oil, onion, carrot, celery, lardons and bay leaves to empty pan; cook for 10 minutes. Add tomato puree and sugar; cook for 1 minute, stirring.
  3. Drain mushrooms in sieve lined with paper towel, reserving water. Lift mushrooms out of sieve to leave behind grit; add to pan with drained water.
  4. Add tomatoes, wine, stock and beef; bring to simmer, cover with lid. Cook over very low heat for 3 hours, stirring occasionally.
  5. Remove beef from pan and shred with forks. Return meat to pan, add potatoes; cook for 1 hour 30 minutes, covered.
  6. Stir parsley through stew.

Excited to attempt this slow-cooked Chianti beef stew? Also, try Zola Nene’s beef stew + easy dumpling recipe.


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