Beef stew
Instructions
Chop onion, carrot, celery.
In a pan heat the oil and butter and let Cook the chopped vegetables.
Then add the meat and let them take color from all parties rigirandola.
Squirt with the wine, let it evaporate, adjust salt and pepper.
Add the tomato pulp or two or three peeled, pour a ladleful of hot water or light broth and Cook, covered, over low heat for about an hour, stirring occasionally.
Served at the table hot stew.
Accompanying wines: Valcalepio Rosso ("reserve") DOC, Vino Nobile Di Montepulciano DOCG, Montepulciano d'Abruzzo DOC.
Ingredients and dosing for 4 persons
- 600 g of beef stew
- 2 tablespoons of olive oil
- 30 g of butter
- 1/2 onion
- 1 costa of celery
- 1 carrot
- 1/2 cup of dry white wine
- 2 tomatoes (or peeled)
- Salt
- Pepper