Braised Beef with Tomatoes & Carrots

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Based on a classic spezzatino (stew with cut up meat) from northern Friuli. This hearty dish is sure to satisfy any appetite.

Ingredients:

• 2 pounds stew meat, cut into 1-inch chunks
• 5 medium sized carrots, cut into 1-inch pieces (about 2 1/2 cups)
• 2 tablespoons DeLallo Chopped Garlic
• 1 bay leaf
• 2 tablespoons butter, cut into pieces
• 1/4 cup DeLallo Extra Virgin Olive Oil
• 1/2 cup dry red wine
• 2 whole cloves
• 2 cups DeLallo Imported Italian Diced Tomatoes
• Salt and fresh ground
• 1 potato, peeled and cubed (about 1 1/2 cups)

Directions:

Place the beef and carrots in a heavy-bottomed, deep skillet. Sprinkle garlic and pieces of butter over meat and carrots, then drizzle olive oil. Add bay leaf and turn flame onto medium-high heat and cook, without stirring for 15 minutes.

Stir ingredients and add wine. Raise heat to high and bring to a vigorous boil for 15 minutes. Add the cloves and diced tomatoes. Cover skillet, reduce flame to a simmer and continue cooking for one hour.

Stir and season with salt and pepper to taste. Add potatoes, cover skillet and continue to simmer for one more hour. Discard cloves and bay leaf.

Serve with bread or over DeLallo Instant Polenta.

Serves 6 to 8 Send to friend Printer-friendly version