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Beef stew – original Italian recipe

08 Mar

Let’s learn how to prepare a classic international dish: the beef stew, a traditional, tasty main course which needs quite a long cooking time.

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Hi all of you friends and welcome to the giallozafferano kitchen. Today we’ll be preparing together the beef stew: this cheap meat main course has quite a long cooking time, but your whole family will like it. Let’s see together what ingredients we’ll need:
• 4 tbsp of extra virgin olive oil
• 3 tbsp of flour
• 2 stalks of celery
• 1 carrot / 1 onion
• 2,2 lbs (1 kg) of beef • pepper / salt
• 1 oz (30 g) of butter
• 1 glass of red wine
• 2 pints (1 lt) of meat broth
Let’s prepare the beef stew:
First of all, finely chop the celery, the carrot and the onion, then brown them in a pan with melted butter and oil. Brown on a very low flame for about 10 minutes.
10 min. — low heat
While the mirepoix is cooking, we can move on to the meat; remove any excess fat or gristle and, if they’re quite big pieces, cut them into smaller cubes. After that, dip them in flour.
Now add the floured pieces of meat to the sautéed vegetables… and stir constantly for 15-20 minutes until golden brown on all sides.
15-20 min. — high heat
When the beef is well browned… add a glass of red wine and let it evaporate.
Now add enough broth to cover all the meat… after that, let it simmer on a very low flame for an hour and a half – 2 hours with the lid on, leaving a small opening.
90-120 min. — low heat
Once the meat is nice and tender and the gravy quite thick, the beef stew is ready to be served, perhaps accompanied by a lovely potato puree as a side dish. From Sonia and Giallozafferano, bye and see you next video recipe.

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2 Comments

Posted by on March 8, 2011 in Beef, Italian Cuisine

 

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2 responses to “Beef stew – original Italian recipe

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