This slow-cooked beef brisket and venison stufato with Chianti, baby onions, and new potatoes in a dough bowl with crispy scamorza and sage is a masterpiece of flavors and textures. The tender meats, hearty vegetables, and rich Chianti wine create a stew that’s both comforting and indulgent. The crispy dough bowl with melted scamorza and fragrant sage takes this dish to a whole new level. Serve it to your guests, and they’ll be impressed by the depth of flavor and the beautiful presentation. Enjoy this culinary journey into Italian-inspired comfort food!
Serves 6.
Ingredients:
For the Stufato:
- 1.5 pounds (680g) beef brisket, cut into bite-sized pieces
- 1.5 pounds (680g) venison, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 cups Chianti wine
- 4 cups beef broth
- 1 pound (450g) new potatoes, halved
- 1 pound (450g) baby onions, peeled
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour for dredging
- Fresh parsley, chopped (for garnish)
For the Dough Bowl:
- Store-bought pizza dough or homemade dough
- 8-10 slices of scamorza cheese
- Fresh sage leaves
- Olive oil for brushing
Instructions:
Preparing the Stufato:
- Season the beef brisket and venison pieces with salt and black pepper, then dredge them in flour, shaking off any excess.
- Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the meat in batches and brown it on all sides, then remove it and set it aside.
- In the same pot, add the chopped onions and minced garlic. Sauté for a few minutes until they become fragrant and translucent.
- Pour in the Chianti wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for about 5 minutes to reduce slightly.
- Return the browned meat to the pot and add the beef broth, diced tomatoes, bay leaves, and dried thyme. Stir to combine.
- Add the new potatoes, baby onions, sliced carrots, and celery to the pot. Season with salt and black pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 2-3 hours or until the meat is tender and the flavors have melded together. Stir occasionally to prevent sticking and add more broth or water if needed.
Preparing the Dough Bowl:
- While the stufato is simmering, prepare the dough bowl. Roll out the pizza dough on a lightly floured surface into a circle large enough to cover the top of your pot. It should be about 1/4 inch thick.
- Carefully place the dough over the simmering stufato, allowing it to drape over the edges of the pot.
- Place the scamorza cheese slices on top of the dough. Then, tuck fresh sage leaves between the cheese slices.
- Brush the exposed dough with olive oil to help it brown and become crispy.
- Cover the pot and let it continue to simmer for an additional 20-30 minutes, or until the dough is golden brown and cooked through.
Serving:
- Once the dough is crispy and golden, remove the pot from the heat. Carefully cut into the dough to create portions, and make sure each serving has a portion of the crispy scamorza and sage.
- Garnish the stufato with fresh chopped parsley before serving.
This was served at our wedding reception on Crete. The best I have ever had! Love it, love it, love it.