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Recipe: Parma-style Beef Stew
Ingredients for 4 people

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2 1/4 pounds lean beef such as eye of round
1 onion
1 carrot
1 stalk celery
one clove garlic
3 cloves
5 tablespoons butter
1/4 cup extra virgin olive oil
1 1/2 tablespoons tomato paste
2 bay leaves
one pinch of cinnamon
6 cups red wine
6 cups beef stock
all-purpose flour as needed
salt and pepper to taste

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Parma-style Beef Stew

di Academia Barilla

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PREPARATION TIME
340 min

DIFFICULTY
Difficult

TYPE
Main course

Tags

Difficult, Stracotto (Beef Stew), Anniversary, Asking for forgiveness, Gift foods, Impress guests, Main course, 300 minutes, 40 minutes, Emilia Romagna, More than 1 hour, Lean beef , Autumn, Winter

Ingredients for 4 people

2 1/4 pounds lean beef such as eye of round
1 onion
1 carrot
1 stalk celery
one clove garlic
3 cloves
5 tablespoons butter
1/4 cup extra virgin olive oil
1 1/2 tablespoons tomato paste
2 bay leaves
one pinch of cinnamon
6 cups red wine
6 cups beef stock
all-purpose flour as needed
salt and pepper to taste

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Ingredients

Preparation 40 minutes preparation + 300 minutes cooking

Put the meat in a glass or ceramic bowl and cover with the chopped onion, carrot, celery and garlic. Add the cloves, a pinch of cinnamon and the bay leaves and enough red wine to cover the meat. Cover the bowl and allow the meat to marinate in a cool place for 24 hours.

Then drain the meat, keeping the marinade, dry the meat thoroughly and coat with flour, making sure that the flour coats the meat uniformly. Heat the extra virgin olive oil and garlic in another pan over medium heat and add the meat, sprinkle with pepper and brown for about 15 minutes.

Then add the drained vegetables from the marinade and cook until the vegetables are tender when pierced with a fork. Add the wine from the marinade and the hot stock. Stir, cover and cook over low heat for about 5 hours.