Italian Beef Stew

Original recipe from Giada De Laurentis - Chianti Marinated Beef Stew

Prep time:  3 hours            Cooking time:  3.5 - 4 hours

Ingredients:
2 1/2 - 3 lb beef brisket
1 (750 ml) bottle of Chianti wine
4 T olive oil
Salt and freshly ground black pepper
1 (4 oz) piece of pancetta, cut into  1/4 inch pieces**
3 medium carrots, chopped into 1/2 in pieces
1 stalk celery, chopped into 1/2 in pieces
2 cloves garlic, peeled
1/4 c (1 1/2 oz) kalamata olives, halved
6 oz green beens **
4 medium red potatoes, quartered**
2 sprigs rosemary**
2 sage leaves**
1 (15 oz) can diced tomatoes**
4 cups beef broth

Directions:
1.  Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.
2.  Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
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. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side.
4.  Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes.
5.  Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes.
6.  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 for 3 to 3 1/2 hours or until the meat is very tender.
7.  Remove the meat and the rosemary sprigs from the stew. Place 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 cook until warmed through, about 5 minutes.

** My adjustments:
Pancetta - I used the 3 oz piece that my store had.
Green beans - I used a couple of scoops of frozen mixed diced veggies that worked great.
Red potatoes - I used regular russets.
Rosemary - I used dried.
Sage - omitted.
Tomatoes - I used a quart of my own canned whole tomatoes that I diced.
Still turned out incredible.  I can't wait to have it again.