Shop Now
Barilla recipes

google plus pinterest facebook twitter

Beef Stew with Barolo

di Academia Barilla

Big Image
Beef Stew with Barolo
3 hours


First course

Ingredients for 4 people

3 ½ pounds beef shoulder
1 bottle Barolo wine
1 onion
1 carrot
1 celery rib
2 bay leaves
1 sprig rosemary
5 whole peppercorns
2 tablespoons butter
Potato starch flour as needed
2 cloves of garlic
Salt to taste

Didn't you find all the ingredients?

Didn't you find all the ingredients? Would you like to experiment with variations?
Look at the table and replace the original ingredient with the alternative one. Pay attention to the quantities which could be different.

Barolo Red Cooking Wine 1 bottle

Preparation 30 minutes preparation + 2 hours cooking
1. In a large container, marinade the beef in Barolo

2. Add sliced onion, carrot, chopped celery, two bay leaves and a few black peppercorns

3. Marinade for 24 hours, turning the meat only 3 or 4 times

4. When you are ready to cook the meat, remove it from the marinade and pat dry

5. Tie it up with string to keep its shape and place in a pot with 1 heaping tablespoon of butter, peeled garlic and rosemary

6. Brown the meat on all sides

7. In the meantime, strain the marinade to remove vegetables and herbs, which should brown with the meat

8. Set aside

9. Season the braised beef shoulder with a pinch of salt and continue cooking

10. Baste often with the strained wine

11. Cover and cook over moderate heat

12. Skim the fat off the sauce with a ladle and discard

13. Thicken the sauce with some starch dissolved in very little water

14. When the meat is ready, gently remove the string and arrange the shoulder on a serving platter

15. Carefully slice the beef and top with gravy