Braised beef with potatoes is a tasty winter main dish typical of Lombardy. The beef is marinated for a few hours in a mix of red wine, herbs, and spices, then slowly braised until it becomes tender and succulent. The potatoes, cooked with the meat, absorb all the flavor of the braised dish. The result is a plate rich in flavors and aromas, perfect for enjoying on cold winter evenings.
Sauté 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, and after closing the pot, let it cook for about 2 hours
Add the peeled potatoes cut into large cubes and cook for another 60 minutes
Large Pan
Covered Pot
Kitchen Knife
Store 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.
Italy, 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 |
