Braised Beef in Brunello di Montalcino

Wednesday, October 27, 2010
The wine for this beef recipe is Brunello di Montalcino (made from Sangiovese grapes) grown in the commune of Montalcino, in the province of Siena, Tuscany.

Perfect pairings with Brunello di Montalcino can be stewed and braised game dishes, with wild boar, guinea fowl, or duck, but also roast veal and pork.

When speaking of when to drink a Brunello di Montalcino, it is worth mentioning richly seasoned first courses such as Tortellini with wild boar ragout or Pappardelle Toscane.

But Brunello di Montalcino, especially if more mature, is also excellent with very mature pungent flavored cheeses.
This wine is the perfect complement to this braised beef dish and is easy to make.

Certainly looking at the ingredients you will know right away that Tuscan cooks love simplicity as you will find less is more here.

As for traditional cuisine, wild boar and polenta Scottiglia (stew) or risotto with pigeon sauce are iconic pairings.

Scroll down to the end for this printable recipe.

beef braised in wine

Easy Step By Step

  1. Marinate the beef for 24 hours
  2. Preheat the oven to 350 degrees or see below for another cooking method
  3. Prepare a baking casserole pan with cooking oil spray
  4. Brown and Sear the meat first
  5. Bake this beef for around 2 1/2 hours
  6. Thicken the sauce and serve

wine braised beef

Ingredients You Will Need 

scroll down to the recipe card for exact measurements

  • beef
  • celery
  • minced garlic
  • fresh basil and fresh parsley
  • carrots
  • olive oil
  • salt, and white pepper, 
  • red wine
  • optional: red pepper flakes 

marinated beef in brunello di montalcino


  • Sear the meat until browned on both sides
  • Do not burn the meat
  • Slow cook covered in the oven
  • Use any kind of  beef 
  • Any dry red wine can be used in this dish however if you can't get Brunello, we suggest a Pinot Noir

eye of the round roast

More Recipes to Try

Slow Cooker Guinness Corned Beef

Tuscan Grilled Steaks

Salisbury Steak Marsala

Grilled Steak in Chianti Butter

Cabbage Steak Skillet

cooked beef in the juices


  • Substitute chicken for beef
  • Add chopped peppers
  • Add mushrooms
  • Serve these over a bed of rice or noodles
  • Serve over mashed potatoes
  • Chopped greens of any kind

Pin for Later

pin for later

Economical Meals 

Through the years mom and grandma adapted and used whatever meat we could get so no problem using chuck roast, or a lesser cut of stew meats it's fine.

We all learned quickly how to stretch a budget by improvising with whatever we had to feed the family.

Preparing meals from scratch and making them taste gourmet is an art and this recipe surely shouts it, Tuscan cooks are just amazing on flavors.

Again feel free to adapt this recipe any way you like with more or fewer spices, my family loves red pepper flakes and you'll always find a bottle of that along with Pecorino Romano cheese to top any dish.

Braised Beef in Brunello di Montalcino

Braised Beef in Brunello di Montalcino

Yield: 6
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 2 H & 30 MInactive time: 24 HourTotal time: 26 H & 40 M
This is a fantastic braised beef dish very easy to make fork-tender slow-cooked in the oven. This is an authentic Tuscan meal


  • 4 pounds of beef (top sirloin, chuck roast or eye round roast)
  • 6 tablespoons of olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon of chopped fresh parsley
  • For the marinade
  • 2 thinly sliced onions
  • 2 chopped diced plum tomatoes
  • 1/4 cup carrots
  • 4 tablespoons chopped celery
  • 1 bay leaf
  • 15 peppercorns
  • 2 cloves of sliced garlic
  • 1 bottle 750-ml bottle of Brunello di Montalcino ( or another red wine dry)


  1. In an oven-proof glass dish with a cover add thinly sliced onions, carrots, and celery.
  2. Place the meat into the oven-proof dish with onions, chopped tomatoes, carrots, celery, bay leaf, peppercorns, garlic, and red wine.
  3. Marinate beef in the refrigerator to chill for about 24 hours.
  4. Drain beef in a colander set over a large bowl, reserving marinade.
  5. Brown the beef in a large frying pan with olive oil, granulated garlic powder, salt, and pepper more to taste if necessary.
  6. Put the oven rack in the middle position and preheat the oven to 350 degrees and cover the casserole, then place it into the oven.
  7. Cook the beef for 2 1/2 hours and a half.
  8. Once ready, put the meat onto a platter and keep it warm.
  9. Take the marinade and boil it with a little cornstarch to thicken.
  10. Slice the beef, drizzle the sauce over the top, and garnish with parsley.



  • Substitute chicken for beef
  • Add chopped peppers
  • Add mushrooms
  • Serve these over a bed of rice or noodles
  • Serve over mashed potatoes
  • chopped fresh plum tomatoes


  • Sear the meat until browned on both sides
  • Do not burn the meat
  • Slow cook covered in the oven
  • Use any kind of beef 
  • Any dry red wine can be used in this dish however if you can't get Brunello, we suggest a Pinot Noir

Nutrition Facts



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)

beef in red wine,Braised Beef in Brunello di Montalcino, sirloin roast braised, top round braised roast with red wine
Tuscan recipes, red wine braised beef recipes, Italian beef recipes

Pin for Later

pin for later

Recipes We Love

No-Knead Bread

Pizza Dough
Garlic Knots
Homemade Cheesy Garlic Sticks

beef with braising sauce on top


  1. This stew looks really delicious and very healthy too!

  2. I love all types of beans. This soup is delicious, very tasty and healthy. Great ^__^ Bye bye, have a nice day

  3. This really warmed me up! Cannellini beans are my favorite kind, they are the heart of a good stew.

  4. This looks perfect for a cold day! Yum :)

  5. Claudia,

    Great to see the white wine (Chablis preferred) in this soup. Looks like a great way to warm up!

  6. So healthy and comforting, I love it!

  7. I must have a great mind because I am tune with yours. I made something very similar last night - with turkey sausage instead of chicken. It warmed. It comforted. Just looking at your photo is sending me into the fridge for the 3/4 cup of leftovers.

  8. I love stews, and this one sounds delicious! I haven't used fennel in a while. I think I'll make this recipe soon!

  9. fennel & rosemary laced chicken/bean soup - goodness, ya'll sure do know how to eat good.... wonderful

  10. This looks delicious. I am bookmarking this one, never thought to use wine (!) in bean stew!

  11. Yum.... I'll make this as soon as our tornado weather is over.

  12. a really delicious stew,love the fennel addition!

  13. Oh, how perfect is this for the wet and grey weather we've been having lately? Not that I'm complaining - cool weather and white bean stew Mmmmmmm.....Heaven!!

  14. Wonderful warm stew ideal for cold day like today..and I’m in spring..



  15. I was looking in my pantry yesterday and was thinking of making a soup just like this. We must have been on the same wavelength. I just love cannellini beans.

  16. White bean stew is one of my very favorites! So warm and hearty - I wish I had a big bowl right now!

  17. Cannellini beans, northern and garbanzo bean, Love all the white beans! The stew sounds marvelous Claudia especially with fresh fennel, yum. How do the dry northern beans work out. I've had a hard time getting them to be soft enough for my taste and as a result have relied on the canned variety. Was just wondering if you have noticed the same.

  18. Such scrumptious comfort food! I love the addition of fennel :)


Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia