Lesso e Pearà with a Twist

Ingredients

• 1.5 kg (3.3 lbs) beef chuck, cut into chunks 1.5 kg (3.3 lbs) beef chuck, cut into chunks
• 2 onions, chopped 2 onions, chopped
• 3 carrots, chopped 3 carrots, chopped
• 3 celery stalks, chopped 3 celery stalks, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 sprig of rosemary 1 sprig of rosemary
• 1 sprig of thyme 1 sprig of thyme
• 1 cinnamon stick 1 cinnamon stick
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 1 cup (235 ml) red wine 1 cup (235 ml) red wine
• Salt and pepper, to taste Salt and pepper, to taste
• For the Pearà sauce: For the Pearà sauce:
• 4 slices of stale bread, crust removed 4 slices of stale bread, crust removed
• 1 cup (235 ml) milk 1 cup (235 ml) milk
• 1 cup (100 g) grated Parmesan cheese 1 cup (100 g) grated Parmesan cheese
• 1 teaspoon black pepper 1 teaspoon black pepper
• Salt, to taste Salt, to taste
• For the roasted vegetables (optional): For the roasted vegetables (optional):
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 zucchinis, sliced 2 zucchinis, sliced
• 1 eggplant, sliced 1 eggplant, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (8g saturated)
• Carbohydrates: 15g (3g sugars)
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the onions, carrots, celery, and garlic. Sauté until the vegetables are softened.
2. 2.
   Add the beef chunks to the pot and brown them on all sides.
3. 3.
   Pour in the red wine and let it simmer for a few minutes to cook off the alcohol.
4. 4.
   Add the bay leaves, rosemary, thyme, cinnamon stick, beef broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours or until the beef is tender.
5. 5.
   While the stew is simmering, prepare the Pearà sauce. In a bowl, soak the bread slices in milk until softened.
6. 6.
   In a blender or food processor, combine the soaked bread, grated Parmesan cheese, black pepper, and salt. Blend until smooth and creamy. Set aside.
7. 7.
   If preparing the roasted vegetables, preheat the oven to 200°C (400°F). Toss the sliced bell peppers, zucchinis, and eggplant with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes or until tender and slightly charred.
8. 8.
   Once the beef stew is ready, remove the bay leaves, rosemary, thyme, and cinnamon stick. Serve the stew with a generous drizzle of Pearà sauce and a side of polenta. Add the roasted vegetables, if desired.

Treat your ingredients with care...

• Beef chuck — For a more tender result, marinate the beef chunks in red wine and herbs overnight before cooking.
• Stale bread — If you don't have stale bread, you can lightly toast fresh bread slices in the oven until they dry out slightly.

Tips & Tricks

• For a richer flavor, use homemade beef broth instead of store-bought.
• If you prefer a spicier sauce, add a pinch of cayenne pepper to the Pearà sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Serve the Lesso e Pearà with a side of crusty bread to soak up the delicious sauce.
• If you're short on time, you can use a pressure cooker to cook the beef stew in less time.

Serving advice

Serve the Lesso e Pearà in deep bowls, allowing the beef stew to be the star of the dish. Drizzle a generous amount of Pearà sauce over the stew and garnish with freshly chopped parsley for a pop of color.

Presentation advice

To elevate the presentation, sprinkle some freshly grated Parmesan cheese on top of the Pearà sauce. Serve the dish with a side of creamy polenta and the roasted vegetables arranged neatly on the side.