Beef Stew is one of those dishes that smell of home, tradition, and slow cooking. Perfect for the colder months, but irresistible all year round, it is a complete, tasty, and nutritious main course. In this recipe, I will guide you step by step in preparing the stew with the classic method: slow cooking on the stove to achieve tender meat and a thick, fragrant sauce.
A convivial dish, perfect for Sunday lunch or a rustic dinner, to be accompanied with homemade bread or polenta and a good glass of red wine.
If you have a pressure cooker, check out this stew: Pressure Cooker Beef Stew with Vegetables
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.8 lbs beef (cut into cubes)
- 4 tbsps flour
- 1 cup potatoes
- 0.5 cup carrots
- 2 stalks celery
- 1 onion
- 1 tbsp tomato paste
- 2 cups red wine
- 6.3 cups beef stock
- to taste bay leaf
- to taste sage
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Casserole moneta
- 1 Ladle lagostina
Preparation
Cut the meat into cubes (or have your butcher do it);
Coat the meat pieces with flour in a plastic bag used for freezing food and shake the bag;
In a casserole, pour a drizzle of oil and cook the floured meat on high heat for 5 minutes;
Once all sides of the meat are golden, set it aside in a separate bowl;
In the same pan, cook the chopped soffritto. If necessary, add more oil. Cook for 5 minutes;
Add the meat with the tomato paste and the red wine;
Stir and add the pepper;
Pour half of the beef stock and cook for half an hour without a lid;
After half an hour, pour the remaining stock, cover with a lid, and cook at low heat;
Add the bay leaf and sage;
Add the cubed potatoes (optional), and cook for another 40 minutes or until tender;
Serve the stew piping hot.
Store in the fridge for a couple of days in a tightly closed glass container.
