Italian Beef Stew
Savor the rich flavors of tender braised beef, simmered with aromatic veggies and a splash of white wine.
Ingredients
- 800 g beef for braising
- 2 onions, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, finely chopped
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 dl dry white wine
- 4 dl chopped tomatoes
- 5 dl beef stock
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
How to make it
- Pat the beef dry with paper towels and cut it into large cubes. Heat the olive oil in a heavy pot over medium-high heat and brown the beef in batches on all sides until a deep crust forms; set it aside.
- Lower the heat to medium and add the onions, carrots and celery to the pot. Cook for 8 minutes, stirring often, until the onions are soft and glossy.
- Stir in the garlic and tomato paste and cook for 1 minute until the paste darkens slightly and smells sweet.
- Pour in the white wine and scrape the bottom of the pot clean. Let it bubble until the wine has reduced by about half.
- Add the chopped tomatoes, beef stock, bay leaf, salt and black pepper. Return the beef to the pot, bring to a gentle simmer, cover, and cook on low heat for about 1 1/2 hours until the meat is tender and the sauce is thick.
- Remove the bay leaf and let the spezzatino rest for 5 minutes. Serve it in shallow bowls with the meat in large tender cubes and the tomato-rich sauce spooned over the top.
