Brasato Al Chianti-Beef Braised in Chianti

Brasato al Chianti is a variation on the Italian recipe Brasato al vino, which is wine stew made with marinated beef. Beef Braised in Wine is a dish typical of Tuscany. You can use different cuts of beef to make beef braised in wine but I think the best type of beef to use for this dish is chuck roast. Chuck roast comes from the shoulder and neck of the beef and yields some of the most tasty and inexpensive cuts of beef that is perfect for braising. I prefer to use Chianti Classico when making this Brasato Al Chianti because it just happens to be my favorite type of Italian dry red wine. I also think that using Chianti Classico adds a nice complexity to this dish.

Chianti classico

Brasato AL Chianti is not a difficult dish to make, but it does take a little preparation and time. Brasato AL Chianti – Beef Braised in Chianti is perfect for any special occasion or when it is chilly and cold out.

Brasato Al Chianti
Beef Braised in Chianti


2 1/2 to 3 pounds beef chuck
1 bottle (24 oz) Chianti Classico
1 carrot peeled and sliced
1 onion sliced
1 stalk celery sliced
2 bay leaves
½ teaspoon whole black peppercorns
1-tablespoon juniper berries
6 slices dried porcini mushrooms
3 tablespoons extra virgin olive oil
2 plum tomatoes peeled and chopped

Put the meat, Chianti, carrot, onion, celery, bay leaves, peppercorns and juniper berries in a large bowl and mix thoroughly.
Cover bowl and refrigerate for at least 24 hours.

Soak the mushrooms in warm water for 30 minutes.
While the mushrooms are soaking, remove the meat from the marinade.
Dry the meat with paper towels.
Strain the marinade and set the vegetables aside for later.
Set aside the marinade liquid for later.
Heat the olive oil in a large heavy stockpot.
Add the meat and brown on all sides.
Drain the mushrooms and set aside the liquid for later.

After the meat is brown lower the heat under the stockpot to low.
Add the reserved vegetables, tomatoes, mushrooms and salt to taste.
Add a little of the marinade liquid to the stockpot.
Cover the pot and simmer gently for about 4 hours gradually adding more marinade and mushroom liquid to keep the meat from drying out and moist.
Transfer the meat to a serving platter, slice and keep warm.
Puree the vegetables by passing them through a fine sieve.
Stir the vegetable puree into the cooking juices in the stockpot.
Cook over medium heat until thickened.
Pour sauce over meat and serve immediately with polenta or mashed potatoes.

I hope you enjoy my journey of Italian Cuisine and of all the recipes that I have collected and saved throughout the years. I am always looking for new, exciting or different recipes, tips and helpful hints. If you have any family recipes that you would like to share with me, I would be excited to share them.

Con Tanto Amore


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6 thoughts on “Brasato Al Chianti-Beef Braised in Chianti

  1. Maria,

    I did this dish using Barolo wine, and it was insanely delicious, but oh so expensive! I have a recipe that follows this template that takes two days to cook. Yes, two days! By the time you are done, the meat literally falls apart. It’s wonderful!

    Pairing this with polenta is a classic way, and I couldn’t agree with you more. I think your blog has much to offer the American foodie.


    • Yes, you can use any good red Italian wine in this dish. I just happen to like Chianti Classico the best. Barolo is also a nice Italian wine and works great in this dish. I would be interested in the recipe you used. Did you actually cook the dish for two days? Or do the two days take into account the marinating time. Polenta is the classic way to serve this dish, but it is just as good with mashed potatoes. Thank you for your wonderful comments.
      Un giorno meraviglioso!

      • Actually, I marinate in the wine for 3 hours with the wine and a solid mirepoix, (heavy on the red onions), then cook it for 6 hours, add more wine to it, then put into fridge for about 12 hours, take it out the next day (removing the congealed fat on top) and cook it for another 6 hours. By the time it’s done, it’s ridiculously tender.

        Slow and low, of course. I cook it at about 325 at the most, using my trusty dutch oven. It’s not a recipe for the tender-hearted or scared. 🙂

        • Interesting. I never thought of cooking it and then putting it in the fridge and then cooking it more. I like the addition of red onions and cooking it in the oven. I think I will have to experiment a little the next time I make this.

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