How to make Lombard stew, recipe for a very tasty preparation, also known as red wine beef stew, for which the marinating of the meat is required and subsequent cooking on a low flame for about three hours.
Ingredients for 6 people
- 1 kg of beef, rump or codon as an alternative
- 1/2 liter of red wine, Barbera, Chianti or other of your choice
- 50 g of bacon
- 2 tablespoons of flour
- 40 g of butter
- 3 cloves
- 2 bay leaves
- 1 carrot
- 2 medium onions
- 1 celery rib
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- a pinch of nutmeg
- 5 crushed black pepper grains
- salt
How to prepare Lombard stew
Wash and dry the meat and cut the bacon into small strips.
With half the bacon, lard the meat, making small incisions and putting the bacon inside.
Put the meat in a pan and cover it with wine.
Clean, wash and cut the carrot, celery and an onion into small pieces, add them to the meat with the bay leaf, cloves, nutmeg, salt and peppercorns.
Leave the meat to marinate in the refrigerator for twelve hours.
Chop the remaining bacon and onion, place them in the terracotta or other pan, equipped with a lid, with the butter and brown them over low heat.
After 12 hours remove the meat from the marinade, dry it, flour it and put it in the pan together with the bacon and the onion browned in the butter.
Brown the meat evenly, then add the marinade liquid by filtering it through a colander.
Place the lid on the pan and cook over low heat for about two and a half hours or more until the meat is cooked.
Cut the meat into thick enough slices, place them on a tray and sprinkle them with the cooking juices.
Serve the stew on the table with a hot polenta or a mashed potato.
