Milanese Stew, or Stufato Milanese: Almost every region of Italy has a stew it calls its own. This variation is Milanese, and it will also work well with lamb or pork; the important thing is that the pieces of meat not be too small, because if they're small then the dish is a spezzatino as opposed to a stufato. The quality of the red wine is important for the success of the marinating -- don't use something you wouldn't want to drink -- and also, be careful not to overcook it. To serve 4:
Prep Time: 7 hours
Cook Time: 4 hours
Ingredients:
- 1 3/4 pounds (800 g) beef (chuck or a similar cut suited for pot roasting)
- 2 ounces (50 g) pancetta, in a single slice
- 1/4 cup unsalted butter
- An onion
- A carrot, chopped
- A bay leaf
- A stick of celery, chopped
- Beef broth (canned will work)
- Flour
- Dry red wine (For example, Valcalepio Rosso, or Valpolicella)
- 1-2 cloves
- Freshly ground nutmeg ( a pinch)
- Salt and pepper
Preparation:
Cut the pancetta into thin sticks and use them to lardon the beef. Dust the meat with some freshly ground pepper, a little salt, and a pinch of nutmeg. Put it in a bowl and add wine to cover; let it sit for at least six hours, turning it occasionally.
Come time to cook the meat, slice the onion and sauté it in the butter in a casserole until golden. Remove the onion from the pan. Remove the meat from the marinade, reserving the marinade, and pat the meat dry. Flour it and brown it in the pan drippings. Then return the onions to the pan, add the remaining ingredients and the reserved marinade, cover, and cook at the barest simmer for about 4 hours. Check on it occasionally, and, if looks to be drying out add a little beef broth to the pot.
This will be quite nice served with polenta.
Yield: 4 servings Milanese meat and vegetable stew.
Come time to cook the meat, slice the onion and sauté it in the butter in a casserole until golden. Remove the onion from the pan. Remove the meat from the marinade, reserving the marinade, and pat the meat dry. Flour it and brown it in the pan drippings. Then return the onions to the pan, add the remaining ingredients and the reserved marinade, cover, and cook at the barest simmer for about 4 hours. Check on it occasionally, and, if looks to be drying out add a little beef broth to the pot.
This will be quite nice served with polenta.
Yield: 4 servings Milanese meat and vegetable stew.
