Recipe Barolo Wine Beef Stew

[MypinchofItaly]

Serves 4, Preparation time 10 mins + 4 hours marinating, Cooking time 45 mins

• 1 kg and 1/2 of beef shoulder
• 200 ml of meat stock
• 1 bottle of Barolo red wine
• 1 celery stalk
• 2 onions
• Cloves, 4
• 2 carrots
• 3 bay leaves (1 minced)
• flour, 2 spoons
• unsalted butter, 30 g
• Extra Virgin Olive Oil, Evoo, 3 tbsp
• salt, to taste
• black pepper grains, 4
• sage, 3 leaves
• rosemary, a sprig

Method

In a large bowl pour the wine together with the cloves, then the crushed black peppercorns, chopped sage leaves, a chopped bay leaf and the rosemary sprig. Dip the pieces of meat, cover with transparent film and leave to marinate for 4 hours, not in the fridge.

Dice carrots and celery, finely chop the onions.

In a fairly large pan, melt the butter, add the finely chopped onions, diced carrots and celery, add 2 whole bay leaves and 2 cloves.

After marinating time, drain and dry the pieces of meat, then flour them. In a small saucepan heat the Barolo wine with all its aromas, and keep it warm but not boiling, filter it only when you pour it on the meat.

In a non-stick pan, heat three tablespoons of oil and brown the stew evenly for a couple of minutes, then transfer it to the pan, add the hot filtered Barolo wine, cook for about 20 minutes, a pinch of salt (taste it and add more salt if necessary), cover with a lid and continue cooking for about 40 – 45 minutes over low heat.

During cooking, the seasoning may shrink a bit, add just a ladle (or maybe a couple) of hot broth.

When cooked, season with a pinch of freshly ground pepper, remove from the heat and leave to rest for about minutes. Serve.