Beef Stew

Is one of the great dishes of the Italian culinary tradition, among the most loved and appreciated. It is a true comfort food of the Roman culinary tradition, precisely of the Judeo-Roman tradition. It is a dish that in the past was cooked on Shabbat, the most important of the anniversaries of the Jewish calendar, the feast of rest that is celebrated every Saturday. A delicious beef dish that contains fat and cartilage, blended with a full-bodied red wine and embellished with a tomato sauce, to be served hot. In addition, the sauce is stored to season the pasta the next day. The meat is very tender and very tasty as it is cooked slowly for more than three hours, so that the fibers of the meat break and blend with the sauce. It is important that there is a good balance between the lean and fat parts of the meat, as it is cooked for a long time and the meat must remain soft and succulent without becoming tough. A perfect second course of meat to accompany homemade bread or, as tradition dictates, unleavened bread. It is also excellent with a simple polenta, boiled potatoes parsley, mashed potatoes or baked vegetables au gratin. Now let's see what we need to make our Beef Stew. Ingredients 800 grams of priest's hat 2 liters of tomato puree 2 golden onions 1 glass of black wine extra virgin olive oil salt to taste freshly ground black pepper unleavened bread or homemade bread Steps Prepare the meat and cut it into large pieces, possibly of equal size. In a large saucepan, heat a drizzle of extra virgin olive oil and add the onions that we have previously peeled and finely chopped. Let them wilt gently over medium-low heat, being careful not to let them color too much. Add the meat and brown it on all sides for about ten minutes to seal the juices well. Next, deglaze with the wine and let the alcohol evaporate, then season with salt and pepper and add the tomato puree. Bring to a boil, then lower the heat and continue cooking for a minimum of three hours, stirring frequently and adding hot water if necessary. The stew is ready when the pieces of meat begin to fall apart. Our Beef Stew is ready to be served hot with slices of unleavened bread or homemade bread.