Creamy tomato beef stew

Today we’re having a super juicy classic: beef stew with tomato sauce.

The secrets to prepare it properly are very few and simple: real tender morsels and an irresistible creamy sauce will make you fall in love.

Ready for “scarpetta?”

DOSI PER 4 PERSONE

PRONTO IN 2 h 40’

INGREDIENTS

1 lb beef

1-2 tablespoons all- purpose flour

1 carrot, small

½ onion

½ stick celery

3-4 tablespoons extra virgin olive oil

½ teaspoon Rosemary, chopped

1/4 glass white wine, dry

3-4 cups boiling water

1 cup masse tomatoes

2 teaspoons vegetable stock powder (click for the recipe)

STEP 1: SLICE MEAT

Slice meat into cubes and sprinkle with all-purpose flour.

STEP 2: SAUTé THE VEGETABLES

Finely chop (or if you prefer blend) carrot, onion and celery, then place then in a non-stick pan wit oil an rosemary and sauté for a few minutes.

STEP 3: 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 4: ADD THE REMAINING INGREDIENTS

Add a cup of boiling water, mashed tomatoes and a teaspoon of vegetable stock powder.

Cook for 2 hours, adding occasionally hot water. Ten minutes before turning off, taste it and if necessary add another teaspoon of vegetable stock powder.