Braised beef with potatoes is a tasty winter main course typical of Lombardy. The beef is marinated for several hours in a mix of red wine, herbs, and spices, then slowly braised until tender and succulent. The potatoes, cooked together with the meat, absorb all the flavor of the braise. The result is a dish rich in flavors and aromas, perfect for enjoying on cold winter evenings.
Sauté the chopped celery, carrots, and onion in a splash of extra virgin olive oil
Add the meat and brown it
Season with salt and pepper, add the peeled tomatoes, cover the pot, and let it cook for about 2 hours
Add the peeled and large cubed potatoes and cook for another 60 minutes
Large pan
Casserole with lid
Kitchen knife
Store the braised beef with potatoes in the refrigerator in an airtight container for up to 3 days.
Braised beef with potatoes is a typical dish of Italian cuisine, particularly from the Lombardy region.
Italia, Lombardia
| Energy (kcal) | 87.78 |
| Carbohydrates (g) | 4.94 |
| of which Sugars (g) | 1.87 |
| Fat (g) | 29.29 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 33.93 |
| Fiber (g) | 0.87 |
| Sale (g) | 0.01 |
