"One of my favorite dishes without a doubt among all those my mother had the secret to. This traditional stew requires time and a simple technique to bring out the beautiful flavors of fresh vegetables, tender beef, divine red wine, and a rich, slightly sweet sauce."
When buying the meat, ask your butcher to clean the shoulder of nerves and tendons, one of the secrets to a delicious and tender stew. Once at home, cut the meat roughly and season each piece with salt and pepper, then cover with flour and stir gently to remove the excess.
Cover the bottom of a cast-iron pot with olive oil and brown the meat on each side before removing it and letting it rest on a plate off the heat.
Cover the bottom of a cast iron pot with olive oil and brown the meat on all sides before removing it and letting it rest on a plate off the heat.
It is time to return the meat to cook with its juice. Cover with crushed tomatoes, red wine, and port; sherry can also be used.
It is time to return the meat to the pot with its juices. Cover with crushed tomatoes, red wine, and port; sherry can also be used.
It is time to return the meat to the pot with its juices. Cover with crushed tomatoes, red wine, and port; sherry can also be used.
To finish, add slowly to taste after the stew has simmered for an hour.
0 servings
4
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EN