Perfect comfort winter recipe, the kind of meal after Thanksgiving, to share with friends and family, generously filling your kitchen with a wonderful scent from this stew, long simmering in a velvety light white wine sauce. A recipe to enjoy and share with your heart.
Ingredients:yield 6-8 servings
- 2 or more pounds (depending of many guests) of beef or veal stew tender meat
- 1 1/2 for marinade glass of good quality white wine, Pinot or others
- 4 medium carrots chopped in small cubes
- 1 1/2 cup of medium onion chopped in small pieces
- 1 celery stalk diced
- 1 cup of pancetta or bacon diced in small cubes
- 2 teaspoons of flour
- 2 cups of warm chicken broth
- 1/2 can of diced tomato with juice
- 6 teaspoons of olive oil
- butter (about 3 inches )
- 4 to 5 medium potatoes
- rosemary, thyme and oregano for marinade
- salt and pepper at your taste
How you make it:
- In plastic bag, add meat, 1/2 of a glass of white wine, rosemary, thyme and oregano. Place the bag in the refrigerator, for at least 30 minutes.
During this time, peel and chop in small cubes all your vegetables, ready to go.
When ready to cook, remove bag, keeping marinade liquid in a bowl and let meat slightly dry, covered.
- In a small pan warm the chicken broth and reserve. Over medium heat, film with 3 to 4 tablespoons olive oil a large size heavy skillet, add cubed onions, sauté, controlling the heat, till slightly browned, when onions are done set aside.
In the same skillet, add carrots and celery, cubed small, sauté till half cooked and set aside with onions.
- Using the same skillet add pancetta, let it brown well, when done, set aside with onions carrots mixture.
- Then add 2 more tablespoons of oil, add the veal or beef stew, let it cook over medium heat, till meat pieces are browned, stirring often. Now add the white wine, cook and stir till white wine has really totally evaporated, add flour, reduce heat, stir.
- When meat is coated with flour, add warm chicken broth, and the marinade liquid, making sure that the meat is always slightly covered, now add salt and pepper, at your taste, then add carrots and onions, reduce heat to low, cover and simmer at slow pace for at least 1 hour, (keep in check that the liquid does not evaporate too much.). If it does just add a some more chicken broth, not too much just enough to cover meat and keep the simmering going.
- After about 1 hour add 1/2of a cup to a cup of diced tomatoes with juice, stir, add half butter,taste and adjust seasoning, and simmer again for at least 40 minutes to 1 hour.
- While the stew is simmering, about 1/2 an hour before serving, boil the potatoes, drain well and roughly cut them in 1/2, ready to be added as a side.
At serving time, place 3 half boiled potatoes on each plate and spoon over a portion of meat and sauce.
The beauty of this long cooked stew is the velvety sauce, which should be dense but still liquid, bringing subtle flavors to the meat and potatoes.
Your dish will be great if you follow some few tips:
Buy tender pieces of meat, keep liquid enough to cover the meat always, simmer at low heat as long as you can, keep an eye during the simmering, covered, stirring time to time, use small cubed vegetable for the sauce.
The result will make everybody happy!!! and yourself even more…