Beef stew with Barolo is a typical dish of Piedmontese cuisine. Made with lean beef, it is slowly cooked with the aromas of garlic, onion, carrot, celery, and aromatic herbs. Barolo wine gives the dish a rich and intense flavor. Beef stew with Barolo is a tasty and inviting main course, ideal for special occasions or an elegant dinner.
Place a few tablespoons of butter, oil, and sliced onion in the casserole
Sauté these ingredients, then place the meat in after dusting it with flour, sprinkle with parsley, garlic, rosemary, and the rest of the chopped vegetables
Brown the meat on all sides, then pour in the Barolo
Let it evaporate, then add salt and pepper
Continue cooking for about three hours with the lid on
Serve the meat in slices, covering it with its thick sauce, previously strained
Pan
Cutting Board
Knife
Italia, Piemonte
| Energy (kcal) | 162.18 |
| Carbohydrates (g) | 0.2 |
| of which Sugars (g) | 0.04 |
| Fat (g) | 69.19 |
| Protein (g) | 78.56 |
