Stew

Stew is a hearty and comforting dish, especially appreciated during the colder months. Here I propose a classic version of Italian-style beef stew, to which I have added a touch of Mediterranean aromatic herbs to flavor it in our own way.

Ingredients

• 1 kg stewing beef, cut into cubes
• 2 tablespoons flour
• Salt and pepper to taste
• 3 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 carrots, sliced into rounds
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 250 ml robust red wine, preferably Italian
• 500 ml beef broth
• 400 g canned peeled tomatoes, chopped
• 1 sprig of rosemary
• 2 bay leaves
• 1 bunch of fresh thyme (or 1 teaspoon dried thyme)

Preparation

1. Place the beef cubes in a bag with the flour, salt and pepper, and shake to coat the meat well. This will help brown the meat and thicken the stew.
2. Heat the oil in a large pan and brown the floured meat on all sides until nicely golden. Do this in batches if necessary to avoid overcrowding the pan. Remove the meat and set aside.
3. In the same pan, add another drizzle of oil if needed and sauté the onion, carrots, celery and garlic until translucent and lightly golden.
4. Deglaze with the red wine and let the alcohol evaporate over high heat for a couple of minutes.
5. Add the meat back to the pan along with the peeled tomatoes, broth, rosemary, bay leaves and thyme. Bring to a boil.
6. Reduce the heat to low, cover the pan with a lid and simmer gently for about 2-3 hours, or until the meat is tender and the sauce has thickened.
7. Taste and adjust salt and pepper if necessary.
8. Remove the rosemary sprig and bay leaves before serving.

Trivia

Beef stew pairs wonderfully with Italian flavors, as well as the tradition of “soffritto,” which combines onion, carrots and celery—the base of countless Italian recipes. Moreover, stew goes beautifully with a good red wine, both in the preparation and in the glass alongside the finished dish!