Beef Stew
Instructions
First of all, finely chop the celery, the carrot and the onion, then brown them in a pan with melted butter and oil. Brown on a very low flame for about 10 minutes.
10 min. -- low heat
While the mirepoix is cooking, we can move on to the meat; remove any excess fat or gristle and, if they're quite big pieces, cut them into smaller cubes. After that, dip them in flour.
Now add the floured pieces of meat to the sauted vegetables... and stir constantly for 15-20 minutes until golden brown on all sides.
15-20 min. -- high heat
When the beef is well browned... add a glass of red wine and let it evaporate.
Now add enough broth to cover all the meat... after that, let it simmer on a very low flame for an hour and a half - 2 hours with the lid on, leaving a small opening.
90-120 min. -- low heat
Once the meat is nice and tender and the gravy quite thick, the beef stew is ready to be served, perhaps accompanied by a lovely potato puree as a side dish. From Sonia and Giallozafferano, bye and see you next video recipe.
