Beef stew with Valpolicella DOC


  • 1,200 kg of beef cover or rump
  •     80 g of lard
  •     3 stalks of celery
  •     2 carrots
  •     2 onions
  •     1 organic meat cube
  •     salt and pepper
  •     1 clove of garlic
  •     1 bay leaf
  •     1 sprig of rosemary
  •     flour to taste
  •     some cloves
  •     a bottle of Valpolicella DOC
  • 4 tablespoons of Veneto DOP Extra Virgin Olive Oil




Preparation time

2 hours


Prepare a marinade the night before cooking with the chopped vegetables, the meat, the Valpolicella DOC and the herbs. The next day, drain the meat, dry it, flour it and brown it entirely with the Veneto DOP extra virgin olive oil and the lard cut into small pieces.

Remove from the pan and add the vegetables drained from the Valpolicella DOC which will also be browned.

Put the stew back in the pot with the vegetables and about three quarters of the Valpolicella DOC from the marinade, heated by adding the crumbled stock cube. Cook for at least two hours (cooking longer will favor softness) in a pan on the stove, turning from time to time. Salt and pepper to taste.

Once part of the liquid has been used up, remove the meat once more, remove the herbs (bay leaf, cloves, rosemary and garlic) and blend the vegetables. If the sauce obtained is too liquid, thicken it with half a spoonful or more of slowly diluted flour, pour into the sauce and boil for a moment.

Leave to rest for a few minutes before cutting into thick slices.

A steaming polenta is a must to accompany this dish!

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