I was called upon to make dinner for our wine club this winter when we were focused on wines from Tuscany. After much experimenting, I came up with this slow cooked Tuscan Beef Stew, which featured rosemary, garlic and other tastes of the Tuscan countryside. We had a good time at wine club trying a variety of wines with the stew.
We wound up with enough leftovers to serve the Tuscan Beef Stew for dinner the following night at home, and focused on one particular bottle of wine with it. I chose the 2008 Il Novecento Riserva Chianti to go with it, and got black cherry fruit, nice smooth finish, a good match for the stew. This pairing worked well, but I’m sure one of your favorite Chiantis would do well this stew, too!