Stew with Borettane onions

The stew with Borettane onions is a rich and tasty dish that pairs well with the colder days. The characteristic sweetness of the Borettane onions goes well with the tender texture of the stew. Here’s the recipe:

Ingredients

• 500 g of stewing meat (beef or veal)
• 300 g of Borettane onions
• 1 glass of white wine
• Flour, as needed
• 2 tablespoons of extra virgin olive oil
• Salt and pepper, to taste
• Meat or vegetable broth, as needed
• 1 sprig of rosemary
• 2 bay leaves

Preparation

1. Start by lightly flouring the pieces of stewing meat; this will help seal the juices inside the meat during cooking and create a thicker sauce.

2. Heat the oil in a large pot and add the floured meat, browning it on all sides until it turns golden.

3. Once the meat is browned, deglaze it with the glass of white wine and let the alcohol evaporate on high heat.

4. Add the whole Borettane onions to the pot with the meat. If they are very large, you can cut them in half.

5. Add the sprig of rosemary and bay leaves, then cover everything with the broth until the ingredients are submerged.

6. Lower the flame, cover the pot with a lid, and let the stew cook for about 1 hour and 30 minutes or until the meat is tender and the onions are soft. During cooking, check occasionally if you need to add more broth.

7. Taste and adjust the salt and pepper according to your preference.

8. Once the meat is tender and the onions are cooked, you can serve your hot stew, perhaps accompanied by a side of polenta or mashed potatoes.

Did you know?

The Borettane onions are small sweet onions typical of the area of Boretto, in Emilia-Romagna. They are highly appreciated for their sweetness which makes them perfect for caramelized side dishes or to accompany stewed meats like in this stew.