Beef stew in Barolo wine is a traditional meat dish from the Piedmont region, with an intense flavour given by the red wine. The beef is first marinated for 4 hours and then cooked with Barolo, a full-bodied red wine produced in the Piedmontese village of Barolo in the Langhe. This wine requires ageing for at least 38 months and is a strong wine with an intensive and persistent bouquet.
Cooking needs to be rather slow making it soft and tender as this stew requires.
Usually beef stew with Barolo is served with polenta or mashed potatoes.
There is also a typical Risotto made with Barolo wine: red-wine-risotto-with-barolo-docg
Serves 4, Preparation time 10 mins + 4 hours marinating, Cooking time 45 mins
- 1 kg and 1/2 of beef shoulder
- 200 ml of meat stock
- 1 bottle of Barolo red wine
- 1 celery stalk
- 2 onions
- Cloves, 4
- 2 carrots
- plain flour, 2 tablespoons
- unsalted butter, 30 g
- Extra Virgin Olive Oil (EVOO), 3 tablespoons
- salt, to taste
- 4 black pepper grains
- aromatic herbs of your liking
Method
In a large bowl pour the wine together with the cloves, the crushed black peppercorns, chopped sage leaves, bay leaves and rosemary sprig. Dip the meat chunks, cover with transparent film and leave to marinate for 4 hours, not in the fridge.
After this time, drain and dry the meat and slightly flour it. In a small saucepan heat the Barolo wine with all aromas, keep it warm but not boiling, filter it only at the end.
Cut into chunks or dice carrot, finely slice the onion, add them to a fairly large non-stick pan where you melted the butter in 3 tablespoons of EVOO.
Brown evenly for a couple of minutes, add the hot filtered marinated wine, add salt to taste, stir, cover with a lid and keep cooking from 40 to 45 minutes over low heat.
During cooking, the meat may dry a bit, add just a ladle or a couple of hot stock.
Season with a pinch of freshly ground pepper, remove from the heat, leave few minutes before serving.
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