Stew in Gravy

Here is the recipe for a classic stew in gravy, a richly flavored dish that warms the heart.

Ingredients

• 600g of beef for stew (such as shoulder or muscle)
• 1 medium onion
• 2 carrots
• 2 celery stalks
• 2 cloves of garlic
• 500 ml of tomato puree
• 200 ml of red wine
• 500 ml of beef broth
• Flour, as needed
• Extra virgin olive oil, as needed
• Salt and pepper, to taste
• 2 bay leaves
• Fresh rosemary, to taste

Preparation

1. Start by lightly flouring the pieces of meat. This will help to seal the juices inside the meat and make the sauce thicker.

2. In a large saucepan, heat the extra virgin olive oil and brown the pieces of meat on all sides until they are well browned. Remove the meat and set aside.

3. In the same saucepan, add the onion, carrots, and celery, all finely chopped, along with the whole cloves of garlic or sliced according to your taste. Fry until the onion becomes translucent.

4. Deglaze with the red wine and let the alcohol evaporate, then add the meat back into the pot along with the tomato puree, bay leaves, and rosemary. Stir well.

5. Add the beef broth until it covers all the ingredients, salt and pepper to taste.

6. Let the stew cook over low heat with the lid on for about 2 hours, checking occasionally and adding broth if necessary.

7. Check the doneness of the meat, which should be tender and almost shreddable, and the thickness of the sauce. Adjust salt and pepper if necessary.

8. If you want a thicker sauce, you can let it simmer uncovered on high heat in the last few minutes of cooking.

Serve the hot stew accompanied by polenta, mashed potatoes, or simply with rustic bread for dipping.

Trivia

The stew originally was a way to use less noble cuts of meat, which would become tender and flavorful with long cooking. Every family in Italy has their own version or personal touch to add to the recipe, such as the use of aromatic herbs from their own garden or a preference for a type of wine in the preparation.