Italian Regional Recipes Secondi Piatti: Meat, Fish, Eggs, Cheese

Barolo Wine Beef Stew

Barolo wine beef stew, ‘Spezzatino di manzo al Barolo’ in Italian, is a traditional second course from Piedmont region, it has an intense, very tasty taste because of the wine in which the beef is first left to marinade for 4 hours and then cooked with one of our best Italian wines, Barolo, a full-bodied wine produced in Piedmont in the village of Barolo, Langhe area. This wine requires ageing for at least 38 months, it is a robust wine with an intense and persistent bouquet. Usually the Barolo stew is served with polenta or even with mashed potatoes.

If the preparation of this dish is rather simple and fast, its cooking instead must be rather slow and prolonged to favour the absorption of the wine by the meat in order to make it soft and tender as this stew is, thus take your time and make yourself comfortable.

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
  • 3 bay leaves (1 minced)
  • flour, 2 spoons
  • unsalted butter, 30 g
  • Extra Virgin Olive Oil, Evoo, 3 tbsp
  • salt, to taste
  • black pepper grains, 4
  • sage, 3 leaves
  • rosemary, a sprig

Method

In a large bowl pour the wine together with the cloves, then the crushed black peppercorns, chopped sage leaves, a chopped bay leaf and the rosemary sprig. Dip the pieces of meat, cover with transparent film and leave to marinate for 4 hours, not in the fridge.

Dice carrots and celery, finely chop the onions.

In a fairly large pan, melt the butter, add the finely chopped onions, diced carrots and celery, add 2 whole bay leaves and 2 cloves.

After marinating time, drain and dry the pieces of meat, then flour them. In a small saucepan heat the Barolo wine with all its aromas, and keep it warm but not boiling, filter it only when you pour it on the meat.

In a non-stick pan, heat three tablespoons of oil and brown the stew evenly for a couple of minutes, then transfer it to the pan, add the hot filtered Barolo wine, cook for about 20 minutes, a pinch of salt (taste it and add more salt if necessary), cover with a lid and continue cooking for about 40 – 45 minutes over low heat.

During cooking, the seasoning may shrink a bit, add just a ladle (or maybe a couple) of hot broth.

When cooked, season with a pinch of freshly ground pepper, remove from the heat and leave to rest for about minutes. Serve.

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