WATCH: Amanda A-mangia: Classic Italian stew

4 slices of veal or beef shin

2 medium onions, chopped

2 to 3 stalks celery, chopped

2 to 3 carrots, chopped

1 can tomatoes, chopped

5 garlic cloves, crushed

1 cup beef stock

Salt and black pepper to taste

2 bay leaves

6 tablespoons fresh parsley,  chopped

Heat the oil over a medium heat in a large saucepan and brown the meat on both sides (4 minutes per side) to seal. Set the meat aside. In the same saucepan, sauté the onions and garlic, then add the celery and the carrots. Add the tomatoes, parsley and bay leaves and stir through. Place the meat on top of the vegetables, season with salt and pepper and pour the beef stock over. Cover and cook on a low heat for 3 hours or until the beef is tender. Serve with polenta, rice, mash or pasta.

 

  AUTHOR
Caxton Central

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