Stew (stufato)

6 PEOPLE INGREDIENTS STEW 06530 A nice piece of beef (rump, codon or priest's hat) about 1 kg, 50 g of butter.

50 g of bacon squares, 1 carrot, 1 onion, 1 stick of celery, 1 garlic clove, nutmeg, 2 cloves, flour, half a liter of red wine (Barbera and Barolo type), bay leaf, salt and pepper.

Lardellate the meat with some piece of bacon, then put it in infusion in wine for 6-7 hours (possibly at a temperature of 6 to 8 degrees), add a bay leaf, half an onion, carrot and celery, all cut into slices, crushed and 2 garlic cloves; grate over the infused a bit of nutmeg.

Place over heat a casserole with remaining butter, bacon and half an onion, chopped remained; Add the drained after meat and flour, then Brown on all sides and add a Laurel leaf and maceration wine, having filtered.

Add salt and pepper to taste.

With and cook the meat to moderate flame for 4-5 hours.

When the stew is ready, the sauce should be quite thick.

When serving cut the non-beef sliced thin and pour over the sauce and boiling filtered.

The tradition wants that the stew is eaten the next day; about an hour before serving combine potatoes into chunks cuocendole in the sauce.

Served with polenta.