Beef stew with olive oil and red wine

Beef stew with olive oil and red wine is a classic that perfectly combines comfort and elegance. Tender stew meat is slowly cooked in a rich sauce of red wine, tomato and L'Oro Verde di Puglia olive oil. The olive oil provides a silky texture and gives the sauce its characteristic depth.

What makes this dish so special is the time it is given to develop. Every minute on the heat makes the meat softer and the sauce more intense. Beef stew with olive oil and red wine is ideal for cold days, festive dinners or when you simply fancy something hearty and warming.

Ingredients (for 4 persons)

• 800 g beef stew, in cubes
• 4 tablespoons L'Oro Verde di Puglia olive oil
• 2 onions, chopped
• 2 cloves of garlic, finely chopped
• 2 carrots, in pieces
• 1 tablespoon tomato puree
• 300 ml of red wine
• 250 ml beef stock
• 1 bay leaf, 1 sprig of thyme
• Sea salt and black pepper

Preparation

1. Heat the olive oil in a large pan and fry the meat on high heat until browned. Remove from the pan and set aside.
2. Fry the onion, garlic and carrot in the same pan until soft. Add the tomato puree and fry briefly.
3. Deglaze with the red wine and reduce for 5 minutes.
4. Add the meat back to the pan along with the stock, bay leaf and thyme. Season with salt and pepper.
5. Simmer gently for at least 2 hours with the lid on the pan until the meat falls apart.

Beef stew with olive oil and red wine is a dish that invites to long dinners. Serve with polenta, mashed potatoes or a piece of rustic bread to fully absorb the sauce. Don't forget some extra olive oil Add before serving - that really finishes it off.