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BEEF STEW WITH TOMATO SAUCE (SPEZZATINO DI MANZO AL POMODORO)

Beef stew is a nutritious and hearty main course, appreciated by adults and children alike for its rich flavor and authenticity.


 

Stew tastes best when cooked the day before it is to be eaten.

 

 

 

SERVINGS:4

INGREDIENTS:

  • 21 oz of tender veal meat for stew
  • 14 oz  peeled tomatoes
  • a stalk of fresh celery and a carrot
  • 2 onions
  • a clove of a garlic
  • a bay leaf
  • 3 glasses of dry white wine
  • 5 ladles of vegetable broth
  • fresh parsley to taste
  • extra virgin oil
  • salt to taste

 

 

DIRECTIONS:

First of all, marinate the meat cut into chunks with a celery stalk, the carrot and half of an onion cut into small pieces for a whole night in a bowl; add the bay leaf, the peeled garlic and the white wine.

Leave to rest, covering with plastic wrap.

The following day, sauté the vegetables in a low, large saucepan with the rest of the chopped onions in plenty of oil; in another large, low pan, brown the meat morsels well, then, once browned, transfer them to the sautéed vegetable casserole with all the cooking liquid.

Stir, add 2 glasses of wine (not the one you used to marinate the meat) and let it evaporate; then add enough broth to cover the meat and the chopped peeled tomatoes with all their juices.

Season with salt and stew slowly, covered, for about 2 hours; to obtain a creamy sauce at the end of cooking, blend all the cooking juices.

If you like, before serving add a generous sprinkling of freshly chopped parsley and a dash of olive oil.

The stew is excellent served with mashed potatoes, but also with fragrant slices of toasted bread.

 

 

 

 

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