Beef Stracotto


Beef Stracotto 1

One more beef stew for your cookbook, keep warm and stay healthy this winter xoxo

And remember this, for cozy winter days, warm and comfy food will never be old-fashioned ^^
Beef Stracotto 2

Ingredients (serves: 4)

2 lbs stew beef or chuck roast, cubed

3-4 slices Pancetta, chopped

1 small onion, chopped

1 rib celery, chopped

1 carrot, chopped

3-4 garlic cloves, thinly sliced

1 1/2 cup red wine

2 medium tomatoes, chopped

1 1/2 tsp dried mixed herbs

2 tbs chopped fresh parsley

Salt, pepper

Vegetable oil

Method:

1. Season the beef with salt and pepper. Heat a frying pan over medium high heat, put in 1 tbs vegetable oil and brown the beef on all sides. Transfer to a plate and set aside.

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2. Meanwhile, heat a pot over medium high heat, put in 1 tbs vegetable oil, following by the chopped pancetta. Brown the pancetta until crisp and then add the onion, celery and carrots.  Cook the veggies until soft and translucent, and then add the garlic.  Cook for another few minutes.

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The veggies are all chopped and ready to use ^^

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IMG_24283. Sprinkle the veggies with the teaspoon of pepper and then add the wine, scraping the browned bits off the bottom of the pot.  Let the wine simmer for a minute or two and stir in the tomatoes.

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4. Add the dried herbs and half of the chopped fresh parsley and combine with the veggie mixture.  Let the mixture come to a slow boil and then place the beef back into the pot. 
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5. Simmer for 1.5-2h until the beef is tender and the veggies are soft. Turn off the heat and serve hot with baguette or mashed potato, sprinkle the remaining parsley on top of the dish. 
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Beef Stracotto 3Bon appetit,

Love, Trang Quynh

P/S: I’m sorry about the super short description for the dish and for not talking much about…things, such as  stuff in my life, my laziness and smt like that  (if you guys like that part in my posts xD). The past 2 days I was busy with some projects, I just spent around 30, 40 mins to edit this post and I wanna focus on the quality of the recipe, so…I think I need to say sorry and I hope you still enjoy the recipe and have a nice weekend 🙂

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4 comments

  1. Karen (Back Road Journal) · February 16, 2013

    There is no reason to apologize for your post and your recipe sounds and looks terrific.

    • trangquynh · February 17, 2013

      but I’m still feel a little bit guilty Karen, I always want to give all of you my best 😦 anw thank you for your nice compliment!

  2. Eva Taylor · February 16, 2013

    Apology not required here Trang, particularly when the stew in question sounds and looks so incredibly delicious and timely for our chilly winter. I could sure see a giant pinch of that bread in the background to sop up the sauce.

    • trangquynh · February 17, 2013

      thank you Eva for your kind comment, and also for encouraging me, have a nice week 🙂

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