Okay, I’ll admit, meat isn’t my favourite dish.. but I only have one word to describe this stew: soft! it’s best eaten with “polenta”, a Northen Italy recipe soon on getbready too!
SERVES 4 PEOPLE
READY IN 2 h 40 ‘
INGREDIENTS
1 carrot, small
½ onion
½ stick celery
3 or 4 tablespoons extra virgin olive oil
½ teaspoon Rosemary, chopped
1 lb beef morsels
all- purpose flour to taste
1/4 glass white wine, dry
3-4 cups boiling water
2 teaspoons vegetable bouillon cube
STEP 1: SAUTé THE VEGETABLES
Chop finely (or if you prefer blend) carrot, onion and celery. In a pan with high sides put oil over medium heat, then add chopped vegetables and rosemary. Sauté for a few minutes.
STEP 2: ADD THE MEAT
Add lightly floured meat to the pan and let it brown blending with a spoon. Simmer with white wine and, when reduced, down heat to low.
STEP 3: ADD WATER, SALT AND COOK
Add a cup of boiling water and a heaped teaspoon of vegetable bouillon cube .Let it cook for 2 hours, adding occasionally hot water. Ten minutes before stop coking, taste it and if necessary add another teaspoon of vegetable bouillon cube.
#getBready& enjoy your meal
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