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Beef Stew with Barolo

di Academia Barilla

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Beef Stew with Barolo
PREPARATION TIME
3 hours

DIFFICULTY
Medium

TYPE
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



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ORIGINAL INGREDIENT ALTERNATIVE INGREDIENT QUANTITY
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