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Beef stew with red wine
A braised beef dish typical of northern Italy
By Stefano Mazza Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Easy
- Cost per serving::
- económico
- :
- 30 min.
- Preparation:
- 150 min.
Ingredients
- 2 cloves garlic
- 1 bay leaf
- 1 large onion
- 4 large carrots
- 2 stalks celery
- 1 sprig rosemary
- 1 kg stewing or roasting beef
- 1 bottle of good, full-bodied red wine
- Black pepper
- Salt
- Chop all the vegetables and put them in a large bowl with the meat, bay leaf and rosemary and some black peppercorns. Cover with wine and marinate in a cool place for 12 hours.
- Dry the meat (but keep the liquid) and season with salt & pepper. Coat with a thin layer of flour and then put into a large pot with a couple of tablespoons of oil and a bit of butter. Sear and seal the meat for a couple of minutes on all sides.
- Add all the liquid from the marinade and the vegetables and bring to the boil. Simmer for about 2 ½ hours over a low heat turning the meat occasionally.
- When the meat is tender, remove and blend what’s left in the pot till you have a thin sauce. Bring to the boil, turn off the heat and add about 40 grams of butter, mixing well until the sauce has a sheen.
- Cut the beef into slices and cover with sauce.
Tip
Serve with mashed potatoes.
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