• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Beef chuck

  2. 3 tablespoons 45ml Olive oil

  3. 3 tablespoons 45ml Unsalted butter

  4. 1 tablespoon 15ml Spanish onion - medium diced (medium)

  5. 2 Carrots - sliced

  6. 1/16" rounds

  7. 2 Turnips - cut into 1/2" cubes

  8. 1 cup 237ml Veal stock

  9. 1/2 cup 118ml Basic tomato sauce - seenote

  10. 1 cup 237ml Dry red wine from franciacorta

  11. 1 Risotto alla milanese - seenote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Basic Tomato Sauce" and "Risotto Alla Milanese" recipes which are included in this collection.

  2. Cut beef into 2- by 3-inch cubes and season with salt and pepper. In an 8-quart heavy-bottom Dutch oven, heat oil and butter over medium heat until foam subsides. Brown beef pieces 4 to 5 at a time until dark golden-brown, about 12 to 20 minutes. This step cannot be shortened, it is essential! 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. Add stock, Basic Tomato Sauce and wine and bring to a boil. Add beef pieces and return to boil. Lower heat to simmer, cover and cook 1 1/2 to 2 hours until meat is very tender. Remove and serve with Risotto Alla Milanese.


Send feedback