Choose the print layout
Shopping ListRecipe: Beef Stew with Barolo
Ingredients for 4 people
Select what you need and print your shopping list!
- 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
Le Ricette
Beef Stew with Barolo
di Academia Barilla
PREPARATION TIME
180 min
180 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
Tags
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
Ingredients
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.
| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| Barolo | Red Cooking Wine | 1 bottle |
Preparation 30 minutes preparation + 150 minutes cooking
In a large container, marinade the beef in Barolo. Add sliced onion, carrot, chopped celery, two bay leaves and a few black peppercorns. Marinade for 24 hours, turning the meat only 3 or 4 times. When you are ready to cook the meat, remove it from the marinade and pat dry.
Tie it up with string to keep its shape and place in a pot with 1 heaping tablespoon of butter, peeled garlic and rosemary. Brown the meat on all sides.
In the meantime, strain the marinade to remove vegetables and herbs, which should brown with the meat. Set aside. Season the braised beef shoulder with a pinch of salt and continue cooking. Baste often with the strained wine. Cover and cook over moderate heat.
Skim the fat off the sauce with a ladle and discard. Thicken the sauce with some starch dissolved in very little water. When the meat is ready, gently remove the string and arrange the shoulder on a serving platter. Carefully slice the beef and top with gravy.
Let us inspire you
