Alberto`s Stufato in Red Wine
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 45 mins |
| Total Time | 11 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef, from the le
- 500 ml red wine, (Tuscany)
- 200 ml beef broth
- 300 g potato (s), small (triplets) peeled
- 1 stalk / n celery, with leaves
- 2 onions)
- 2 carrot (s)
- 1 bulb garlic, fresh
- 10 small shallot (s)
- 2 tablespoon tomato paste
- 2 tablespoon turnip greens (sugar syrup)
Print Recipe
Pin Recipe Instructions
- Cut the meat into 4-5 chunks of more or less 7x7x7 cm, mix with olive oil, pepper and chopped garlic. Leave to stand overnight in a bag in the refrigerator, tightly closed.
- Sear the meat on high heat on all sides. Add the finely chopped onions and gradually fry them very dark, moistening them with a little water. Roast the tomato paste well and then deglaze everything with the broth.
- Chop the vegetables (without shallots and triplets) and add. Cover everything with wine and let simmer covered for at least 2 hours. Stir every now and then. Add shallots and potatoes and continue to simmer covered for about 30 minutes. Season to taste with turnip tops. Possibly thicken.
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