Melrose potato and beef stew: the perfect recipe for winter! | Romagnoli F.lli Spa

Ingredients

• 800 g of stewing beef (preferably from the shoulder or neck)
• 4 medium carrots
• 4 large potatoes
• 1 large onion
• 2 sticks of celery
• 2 cloves of garlic
• 2 tablespoons of tomato paste
• 500 ml of meat stock (or vegetable)
• 200 ml of red wine (optional, but recommended)
• 2 bay leaves
• 1 sprig of rosemary
• Extra virgin olive oil
• Salt and pepper to taste
• Flour as required (for dusting the meat in flour)