The beef stew is a main dish of Italian tradition and very easy to make, with few ingredients, if of high quality and well-treated, make it special. Enriched with vegetables added during the cooking, it becomes a dish unique to all the effects, even more delicious if eaten the day after preparation. Cooking in the wet following a few simple rules, which if well executed will allow you to adapt this recipe to all types of meat, and not only that: you make a good soffritto is soft and golden, brown the meat thoroughly by itself in a large saucepan, flavoured with spices, herbs and cook slowly, with only a hint of a boil. If you want you can also blend the meat you just browned with the wine and cook with a good broth for an aromatic note.
To 4 people Preparation time 15 min Cooking time 3 hr Total Time 3 hr 15 min Difficulty 1.5 Preparation time 15 min Cooking time 3 hr Total Time 3 hr 15 min Ingredients 1 medium onion 1 carrot 1/2 stick of celery extra virgin olive oil delicate 800 g hat of the priest (or the cover, or spinach) beef cubes 1 litre hot water, vegetable broth, or mixed (the meat should be completely covered) 1 heaping tablespoon tomato paste bay leaf salt ground black pepper Instructions Chop the onion, carrot and celery and saute them in a pot for long cooking with two tablespoons of olive oil. Savory in a way that would release a bit of liquid and do not scuriscano too much, then remove them from the pan, increase the heat and brown the cubes of meat, without ammassarli (rather do it in two times) on all sides. Pour in the hot water, the tomato paste, the spices, salt and pepper and place on the hob to a minimum, so that sobbolla. Let it cook, stirring occasionally, for 2.5-3 hours, until the meat is soft and flakes. Remove from heat and serve with the accompaniment of favorite.
Choose the right cut of meat, with a good supply of part gas and connective tissue, and if you do not know, recognize, get help from a trusted butcher. The fat will give it flavor, the connective tissue will soften due to long cooking and delicate, and will make juicy meat, helping the muscle fibers do not stiffen due to the loss of the juices.
If you want to thicken it, most of the sauce is you have two systems:
- 20 minutes before the meat is ready combined with the stew of potatoes cut in pieces, the starch and the same volume will help you have a thick sauce (and the potatoes cooked in the sauce will be wonderful);
- Dissolve in 20 ml cold water 1 tbsp corn starch, add to the sauce and mix quickly, and in a few minutes, it will become much more consistent and polished.