Slow cooking makes the meat tender and juicy, while San Biase Extra Virgin Olive Oil accompanies the preparation, binding the ingredients and giving balance to the dish.
Ingredients (for 4 people)
• 800 g beef stew meat
• 1 golden onion
• 1 carrot
• 1 celery stalk
• San Biase Extra Virgin Olive Oil
• 1 glass of white wine
• Hot broth
• Salt
• Black pepper
• Rosemary and bay leaf
Preparation:
• Prepare the soffritto: finely chop the onion, carrot, and celery. In a large saucepan, pour plenty of San Biase Extra Virgin Olive Oil and sauté the vegetables over low heat, stirring frequently.
• Brown the meat: add the meat to the saucepan and slightly increase the heat. Brown it on all sides. Season with salt and pepper.
• Deglaze: pour in the white wine and let the alcohol evaporate. Add the rosemary and bay leaf.
• Cook slowly: cover the meat with hot broth, lower the heat, and let it cook gently for about 1 hour and 30 minutes, stirring occasionally. Add more broth if necessary.
• Serve: when the stew is tender, turn off the heat. Serve hot with a drizzle of raw San Biase Extra Virgin Olive Oil.
Patience is the secret ingredient of this dish. Slow and constant cooking allows the oil to combine with the cooking liquid, giving the stew a more fragrant flavor. Perfect with homemade bread or soft polenta.
