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Reviewed Stracotto al Chianti: Beef Braised in Chianti

Tuesday, Oct 2, 2012 on Cooking Channel

"Excellent recipe! I paired it with polenta substituting the water for chicken and veggie stock. Gave it a wonderful golden brown color to pair with the deep red of the chianti sauce. I used a little cream to thicken the sauce into a gravy. Served with the beans and tuna. Priceless..Thank you David. "