Beef Stew, Lombardy Style - {Stracotto Alla Lombarda}

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless rump or eye round roast
2 1/2 cups	592ml	Dry red wine
		= (such as Barolo)
1 cup	62g / 2.2oz	Diced onion
1 cup	93g / 3.3oz	Garlic clove - peeled and minced (large)
1		Celery rib - diced
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
2		Bay leaves
2		Whole cloves
4 tablespoons	60ml	Butter - (1/2 stick)
1/2 cup	73g / 2.6oz	Diced pancetta
2 tablespoons	30ml	All-purpose flour
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place the meat in a deep heatproof, noncorrosive casserole just large enough to hold it. Add the wine, half the onion, and the garlic, celery, nutmeg, bay leaves, and cloves. Cover the meat and refrigerate several hours or overnight, turning the meat occasionally.

When ready to cook, drain the meat from the marinade and wipe dry. Drain the vegetables and reserve. Save the marinade.

Wipe the casserole dry and melt the butter. Add the pancetta and the remaining onion. Saute for 3 or 4 minutes or until the pancetta just begins to crisp and the onion is soft. Transfer the mixture to a plate and reserve.

Rub the meat with the flour and add to the drippings in the casserole. Brown the meat slowly on all sides. Return the pancetta mixture to the casserole along with the reserved vegetables. Cook slowly about 5 to 10 minutes. Add salt and pepper to taste, and pour in the reserved marinade. Bring the mixture to the boil, then lower the heat to a simmer, cover the pot, and cook about 2 hours or until the meat is tender.

Remove the meat to a platter. Remove the bay leaves and cloves and discard. Place the remaining liquid and vegetables in a food processor or blender and pulse until smooth. Slice the meat and top with the sauce.

This recipe yields 6 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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