- 4 lbs. Beef chuck (or another cut suitable for stewing) trimmed and cubed into 2 inch chunks)
- 2/3 bottle dry Tuscan wine (such as Chianti or Sangiovese) or enough to cover meat
- 1 cup chopped fresh basil leaves
- 1 large head of garlic, peeled
- 1 Tbsp. Whole peppercorns
- sea salt to taste
Brown beef in skillet and add to slow cooker. Distribute garlic, peppercorns, and basil evenly among the beef. Season with salt, and add enough wine to mostly cover the meat. Cook on low for 8 hours.
Traditionally served with bread, but pairs well with mashed potatoes.
Modern variation: Substitute 14 oz can diced tomatoes for some of the wine and add a sprig of rosemary to the pot.
Traditionally served with bread, but pairs well with mashed potatoes.
Modern variation: Substitute 14 oz can diced tomatoes for some of the wine and add a sprig of rosemary to the pot.
