Stewed beef stew

In Rome this second of meat is called simply “Spezzatino” (stew) is served by itself and the sauce ends with bread with that gesture so elegant to collect all the sauce called “shoe”. With this sauce / sauce you can otherwise dress spaghetti and or macaroni and very easily it will soon become one of the favorite dishes of the little ones of the house. In the rest of the world will accompany this dish of meat with white rice or steaming boiled potatoes. We Italians appreciate this dish in purity in this case the discriminating made in Italy is precisely the absence of other spices, scents or side dishes.

Stewed beef stew (serve 6)

  • Scamone, beef 1 Kg
  • 10 tablespoons of Olio Evo
  • 3 red onions
  • 2 cloves of garlic
  • 2 shallots
  • 750 gr. tomato pulp
  • 3 tablespoons of tomato paste
  • 1 teaspoon of sugar
  • 1 liter boiling water
  • Salt to taste

Directions

  1. Cut the meat into cubes in equal portions.
  2. Brown the meat over high heat
  3. Clean the vegetables.
  4. Chop the vegetables.
  5. Add the vegetables to the meat and brown.
  6. Withered vegetables add tomato pulp, sugar and boiling water.
  7. As soon as the boil resumes add the tomato paste and cook over a low heat for 90 minutes.
  8. When cooked, add the salt.

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