Slow food at its best! You have to take some time for this Italian stew, but it is more than worth the wait. When the ingredients are simmering over low heat and a wonderful scent spreads through the house, the realization follows: the love for local products has never been greater.
Dual purpose beef pool
The meat used in this dish is cut from various lean cuts of so-called dual-purpose breeds. These robust, muscular cows are after their 'milkers' career also used as a beef cow. The meat is healthy, honestly tasty and has a very low CO-2 footprint!
3 tablespoons of olive oil
700 gram Dual purpose Beef Poulet
2 celery stalks
2 tablespoons of tomato paste
150 ml of red wine
1 sprig of rosemary
4 sprigs of thyme
2 bay leaves
1 bulb of garlic
250 grams of diced tomatoes
300 ml of stock
Pepper and salt
The Kitchen Helpers
Pan with thick bottom and lid (casserole / casserole, Dutch oven)
The method of preparation
Peel the onions and thoroughly clean the celery and carrots. Cut the vegetables into small pieces and cut the garlic bulb in half horizontally, through the toes. Sprinkle the meat with salt and pepper.
Heat the olive oil in the frying pan over medium heat, and brown the beef poulet on all sides. Then add the chopped vegetables and the tomato paste and fry them for 5 minutes, stirring now and then. Deglaze with the red wine, then add the herbs, halved garlic bulb, diced tomatoes and stock.
Put the pan on high heat and bring to the boil. Then place the lid diagonally on the pan and put it on the lowest heat. Let the dish simmer for at least 3 hours, or until the meat is completely tender. Taste and season the Italian stew with salt and pepper if necessary.