{"id":5887,"date":"2021-11-02T14:55:14","date_gmt":"2021-11-02T13:55:14","guid":{"rendered":"https:\/\/www.dialbrodo.com\/uncategorized\/spezzatino-di-manzo\/"},"modified":"2022-04-05T12:26:20","modified_gmt":"2022-04-05T10:26:20","slug":"beef-stew","status":"publish","type":"post","link":"https:\/\/www.dialbrodo.com\/en\/ricette-en\/beef-stew\/","title":{"rendered":"Beef stew"},"content":{"rendered":"<p>The <strong>beef stew<\/strong> is a second course appreciated by different culinary cultures. Commonly prepared with beef, in some regions, the stew crosses other flavors such as veal or mutton.<br \/>\n<strong>The beef stew is a recipe that unites different countries of the world<\/strong>: in Hungary it is called Gulasch, while in India the Makhan Murg is made with chicken meat.<br \/>\nLet&#8217;s see together the classic recipe for the beef stew; the freedom to add ingredients and side dishes to make it unique is yours!<\/p>\n<p><span style=\"color: #339966;\"><strong>Reciper for 4 people<\/strong><\/span><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 kg beef,<\/li>\n<li>30 g flour,<\/li>\n<li>30 g butter,<\/li>\n<li>1 onion,<\/li>\n<li>1 carrot,<\/li>\n<li>1 celery rib,<\/li>\n<li>4 tablespoons extra virgin olive oil,<\/li>\n<li>1 sprig of thyme,<\/li>\n<li>1 sprig of rosemary,<\/li>\n<li>3 sage leaves,<\/li>\n<li>1 glass of red wine,<\/li>\n<li>2,5 l of <span style=\"font-weight: 400;\"> <span style=\"color: #b60d0b;\"><strong><a style=\"color: #b60d0b;\" href=\"https:\/\/www.dialbrodo.com\/en\/prodotto\/brodo-di-carne\/\">Brodo di Carne Dialbrodo<\/a><\/strong><\/span><\/span><\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<p><strong>Procedure:<\/strong><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Start by heating <\/span><span style=\"font-weight: 400;\"><span style=\"color: #b60d0b;\"><strong><a style=\"color: #b60d0b;\" href=\"https:\/\/www.dialbrodo.com\/en\/prodotto\/brodo-di-carne\/\">Brodo di Carne Dialbrodo<\/a><\/strong><\/span>;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Clean the celery, carrot, and onion and prepare a saut\u00e9.<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Use some kitchen string to tie together thyme, sage, and rosemary.<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Cut the piece of meat at your disposal into pieces of about 4-5 cm.<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Heat the butter and oil in a saucepan.<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">When the pot is hot, add the celery, carrot, and onion and let them brown for about 10 minutes over low heat; if necessary, you can add some bouillon.<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Add the meat, season with salt and pepper, and cook for 10 minutes more raising the heat.<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Sprinkle the flour and let it toast for a few minutes. Stir frequently so that it does not burn.<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Blend with red wine and let it dry completely.<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Add thyme, sage, and rosemary and cover with the hot meat bouillon.<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Cover with the lid and let it cook over medium heat for 2 hours. Stir occasionally and check that the meat does not dry excessively; in this case, add more meat bouillon.<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">After cooking, remove the flavorings and, if necessary, salt the meat.<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Your beef stew is ready to be eaten! Try it with baked potatoes or polenta.Enjoy your meal!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>The beef stew is a second course appreciated by different culinary cultures. Commonly prepared with beef, in some regions, the stew crosses other flavors such as veal or mutton.<\/p>\n","protected":false},"author":5,"featured_media":5851,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-5887","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-en"],"_links":{"self":[{"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/posts\/5887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/comments?post=5887"}],"version-history":[{"count":5,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/posts\/5887\/revisions"}],"predecessor-version":[{"id":6023,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/posts\/5887\/revisions\/6023"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/media\/5851"}],"wp:attachment":[{"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/media?parent=5887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/categories?post=5887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dialbrodo.com\/en\/wp-json\/wp\/v2\/tags?post=5887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}