This is my cacciatora beef stew, served with baby potatoes…simply irresistible!
- 500 g beef stew meat
- 30 g unsalted butter
- 400 g baby potatoes
- 80 g green olives
- 1 tbsp capers
- 1 onion
- 2 garlic cloves
- 1 stick of celery
- 1 carrot
- 2 tbsp tomato sauce
- 1 glass dry white wine
- 20 g all-purpose flour
- extra virgin olive oil
Finely chop the onion, carrot and celery. Crush the garlic cloves.
Heat the butter and 6-7 tbsp of oil in a large sauce pan.
Sautè the vegetables, rosemary, thyme and sage for 10 minutes over a low flame.
Pour half glass of wine and let evaporate. Add 2 tbsp of tomato sauce. Salt at taste.
Add the diced beef and cook on all sides until is browned. Sprinkle with flour, stirring continuously for 2 minutes.
Pour the remaining wine and let evaporate again. Salt at taste. Add the olives and capers and pour the beef stock. Lower the flame and simmer for 2 hours.
Meanwhile, oil a baking tray and put the baby potatoes on. Sprinkle with rosemary and thyme. Salt. Drizzle with olive oil. Bake at 220° for 30 minutes.
Sprinkle the potatoes with fresh chopped chives and serve with the beef stew. Buon Appetito!