Slow braised beef stew (Stracotto di manzo) - The Jewish Chronicle
A Italian rib-sticking, winter warmer that’s perfect for Shabbat
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Cooking tools:
- Dutch oven
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Can opener
Ingredients
- 2 tbsp extra virgin olive oil, plus more if needed
- 1.4kg (3 pounds) boneless beef chuck, cut into 5 cm (2-inch) pieces
- 2 medium yellow onions, finely chopped
- 2 celery stalks, finely chopped
- 4 medium garlic cloves, finely chopped
- 236ml (1 cup) dry red wine
- 2 x 700g (24.5-ounce) bottles or cans tomato puree (passata)
- 2 tsp kosher salt, plus more if needed
- ½ tsp freshly ground black pepper
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