Chianina PGI stewing beef, 500 g

Stew is the dish that reveals a meat's true character. Chianina IGP VBAC Stew is made with pieces of certified Chianina beef, the White Bull of the Central Apennines IGP, the world's oldest and largest cattle breed, native to Tuscany's Valdichiana. Cut into cubes by a Tuscan artisan butcher, 500g ready for slow cooking that turns already excellent meat into something unforgettable.

Why Chianina IGP makes all the difference in stew

Stew requires slow cooking, at least two hours, ideally three. During this time, the quality of the meat makes all the difference: generic meat falls apart and becomes stringy, whereas Chianina IGP gradually tenderizes while keeping each piece intact and releasing natural gelatin into the sauce that no bouillon cube or industrial stock can replicate. Chianina's long muscle fibers, the animal's slow growth, and the grassy diet of the Tuscan Apennines come together in a stew with an aromatic depth that builds hour after hour in the pot. IGP VBAC certification guarantees the breed, region, and production method, verified by an independent third party.

Technical specifications

How to make the perfect Chianina IGP stew

Chianina stew doesn't forgive haste; it's a dish that rewards patience. Here's the Tuscan method:

High-heat browning: sear the pieces in extra virgin olive oil over very high heat, a few at a time, without overcrowding them. L'the goal is the Maillard reaction on every side: a dark crust, not gray. This step seals in the juices and builds the aromatic base of the sauce.

Light soffritto: onion, carrot, celery in Tuscan proportions (more onion). Don't overdo the garlic; Chianina doesn't need to be masked.

Deglaze with Tuscan red wine: Chianti or Morellino di Scansano. Wait until the alcohol has evaporated completely before proceeding: at least 3-4 minutes over high heat.

Use tomato sparingly: for classic Tuscan stew, half a glass of passata is enough. L'the goal is a dark, rich sauce, not tomato sauce with meat in it.

Slow cook for 2-3 hours: very low heat, with the lid slightly ajar. The Chianina is ready when the pieces yield to the pressure of a spoon but don't fall apart. Check the sauce every 30 minutes and add hot broth if needed, never cold water.

Tuscan aromatic herbs: rosemary, sage, bay leaf. Add them at the beginning, not the end.

Other IGP Chianina cuts

If you want to explore the whole breed: VBAC IGP Chianina Ground Beef for certified Tuscan ragù, VBAC IGP Chianina Burger for a gourmet burger rooted in Tuscan tradition, and VBAC IGP Chianina Fillet for the breed's most prized cut. The same certification, the same region, completely different experiences.

Recommended pairings

For classic braised stew: Chianti Classico DOCG or Morellino di Scansano; the tannins in Tuscan Sangiovese have historically paired well with slow-cooked Chianina. For the version with olives and capers: Montepulciano d'Abruzzo or Rosso di Montalcino stand up well to the savory flavors. To serve: unsalted Tuscan bread for soaking up the sauce, soft polenta or mashed potatoes with Tuscan extra virgin olive oil.

FAQ

How long does it take to cook Chianina beef stew?
At least 2 hours over very low heat, ideally 3 hours. Chianina is a meat with long muscle fibers that need time to become completely tender; rushing is the enemy of a quality stew.

Which cut is used for Chianina beef stew?
Shank, priest's hat and chuck, cuts from the forequarter rich in collagen that turns into gelatin during slow cooking, making the sauce thick and the bite tender without falling apart.

Can I freeze the raw stew?
Yes. Freeze it immediately upon delivery if you won't cook it within 2-3 days. Thaw it in the refrigerator at +4°C for 12-24 hours before cooking. Chianina's quality is preserved well even after freezing.

Can I prepare it in advance?
Absolutely. Chianina beef stew tastes even better the next day. Resting overnight in the refrigerator allows the flavors to meld further. Reheat slowly, adding a splash of hot broth if the sauce has thickened too much.