Stufato di Manzo Recipe

Name: Stufato di Manzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef chuck; 3 tablespoons olive oil; 3 tablespoons unsalted butter; 1 medium Spanish onion, medium dice; 2 carrots, sliced into 1/16 inch rounds; 2 turnips, cut into 1/2 inch cubes; 1 cup veal stock; 1/2 cup basic tomato sauce, recipe follows; 1 cup dry red wine from Franciacorta; Basic Tomato Sauce; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 6 tablespoons virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 ( 28-ounce) cans of tomatoes, crushed and mixed well with their juices; Salt, to taste

Servings: persons

2 pounds beef chuck
3 tablespoons olive oil
3 tablespoons unsalted butter
1 medium Spanish onion, medium dice
2 carrots, sliced into 1/16 inch rounds
2 turnips, cut into 1/2 inch cubes
1 cup veal stock
1/2 cup basic tomato sauce, recipe follows
1 cup dry red wine from Franciacorta
Basic Tomato Sauce
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
6 tablespoons virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 ( 28-ounce) cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

1
Cut beef into 2 by 3 inch cubes and season with salt and pepper.
2
In an 8 quart heavy bottomed Dutch oven, heat oil and butter over medium heat until foam subsides.
3
Brown beef pieces 4 to 5 at a time until dark golden brown, about 12 to 20 minutes.
4
This step cannot be shortened, it is essential!
5
When meat is done, remove last pieces and add onions, carrots and turnips and cook until brown bits on bottom of pan have softened and loosened.
6
Add stock, tomato sauce and wine and bring to a boil.
7
Add beef pieces and return to boil.
8
Lower heat to simmer, cover and cook 1 1/2 to 2 hours until meat is very tender.
9
Remove and serve with Risotto Alla Milanese.
10
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
11
Add the thyme and carrot and cook 5 minutes more.
12
Add the tomatoes.
13
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
14
Season with salt to taste.
15
Serve immediately, or set aside for further use.
16
The sauce may be refrigerated for up to one week or frozen for up to 6 months.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds beef chuck, 3 tablespoons olive oil, 3 tablespoons unsalted butter, 1 medium Spanish onion, medium dice, and more.

Yes, Stufato di Manzo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stufato di Manzo

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