Beef braised in Barolo: the real, Italian recipe to make the perfect stew

Name: Beef braised in Barolo: the real, Italian recipe to make the perfect stew
Ingredients: 1 kg of beef shoulder, chuck meat, rump; 2 bottles of Barolo, 1 for the recipe and 1 to drink with it: should be always the same!; 300 grams of carrots; 340 grams of celery; 400 grams of onions; 320 grams of shallots; 15 grams of juniper; 10 grams of nutmeg; 20 grams of cloves; 2 bay leaves; 60 grams of rosemary; salt; pepper; 50 grams of extra virgin olive oil or 40 grams of butter; 30 grams of flour to thicken the sauce, only if it’s too liquid

winedharma.com

Directions Beef braised in Barolo is a classic Italian dish from Piedmont, a super traditional, easy-to-do recipe, where a simple piece of meat becomes pure

View full recipe on winedharma.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at winedharma.com.

Share this recipe:

Cooking tools:

Cast iron pot
Dutch oven
Mixing bowl
Chef's knife
Cutting board
Fork
Fine-mesh sieve
Spoon
Stove
Oven
Measuring spoon
Plate
Refrigerator
Kitchen scale
Measuring cup
Ladle
Serving platter

Ingredients

1 kg of beef shoulder, chuck meat, rump
2 bottles of Barolo, 1 for the recipe and 1 to drink with it: should be always the same!
300 grams of carrots
340 grams of celery
400 grams of onions
320 grams of shallots
15 grams of juniper
10 grams of nutmeg
20 grams of cloves
2 bay leaves
60 grams of rosemary
salt
pepper
50 grams of extra virgin olive oil or 40 grams of butter
30 grams of flour to thicken the sauce, only if it’s too liquid