Italian Stew

The Italian stew that you are likely referring to is called "stewed beef in Barolo wine," or "spezzatino al Barolo" in Italian. It is a classic dish from the Piedmont region of Italy. This stew is made with beef slowly simmered in Barolo wine, a full-bodied red wine that is produced in the region, along with vegetables such as onions, carrots, and celery, as well as garlic, herbs, and sometimes tomatoes. The dish is typically served with a side of polenta or mashed potatoes.

To make stewed beef in Barolo wine, you will need:

Instructions

1. Season the beef with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil is hot, add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.

2. Add the onions, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.

3. Add the garlic, rosemary, thyme, and bay leaf, cook for 1 minute until fragrant.

4. Put the beef back into the pot, add the wine, beef broth, and tomatoes if using.

5. Bring the mixture to a boil, then reduce the heat to low, cover and simmer for 2-3 hours, or until the beef is tender.

6. Taste and adjust the seasoning with salt and pepper.

7. Serve the stew with polenta or mashed potatoes

It's a great dish for a cold day, and it pairs well with a glass of Barolo wine. Enjoy!