Lombard Caldaro

Ingredients

The Lombard Caldaro differs from the original Italian Caldaro in a few ways. While the original Italian Caldaro uses a variety of Italian herbs and spices, the Lombard version incorporates more regional flavors. Lombard cuisine is known for its use of butter, cream, and rich ingredients, so the Lombard Caldaro may have a slightly creamier and richer taste compared to the original. Additionally, Lombard cuisine often includes polenta as a staple, so the Lombard Caldaro is traditionally served with polenta instead of pasta or rice. We alse have the original recipe for Caldaro, so you can check it out.

• 1 kg (2.2 lbs) beef, cut into chunks 1 kg (2.2 lbs) beef, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 2 bay leaves 2 bay leaves
• 1 sprig rosemary 1 sprig rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Polenta, for serving Polenta, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Push the vegetables to one side of the pot and add the butter to the empty space. Once melted, sprinkle the flour over the butter and cook for a minute, stirring constantly.
4. 4.
   Gradually pour in the beef broth and red wine, stirring well to combine. Add the bay leaves and rosemary sprig.
5. 5.
   Return the beef to the pot and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 2 hours, or until the beef is tender.
6. 6.
   Serve the Lombard Caldaro hot with polenta on the side.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results. Trim any excess fat before cutting into chunks.
• Polenta — Follow the package instructions to prepare the polenta. It should have a creamy consistency and can be served as a side dish to soak up the flavorful broth.

Tips & Tricks

• For a richer flavor, you can add a splash of cream to the stew just before serving.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the simmering stew. Stir well until the stew thickens.
• Feel free to add other vegetables like mushrooms or peas to the stew for added flavor and texture.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• This stew can also be made in a slow cooker for a convenient hands-off cooking method.

Serving advice

Serve the Lombard Caldaro hot, with a generous portion of polenta on the side. The creamy polenta pairs perfectly with the rich flavors of the stew. Garnish with fresh herbs, such as parsley or thyme, for a pop of color.

Presentation advice

Serve the Lombard Caldaro in individual bowls, allowing the tender beef and vegetables to be showcased. Drizzle a little extra virgin olive oil over the stew for a glossy finish. Serve with a side of polenta and garnish with fresh herbs.