O Pere e 'o Musso alla Napoletana

Ingredients

• 1.5 kg (3.3 lbs) beef stew meat, cut into chunks 1.5 kg (3.3 lbs) beef stew meat, cut into chunks
• 2 ripe pears, peeled, cored, and diced 2 ripe pears, peeled, cored, and diced
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 bay leaves 2 bay leaves
• 1 sprig of rosemary 1 sprig of rosemary
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (946 ml) beef broth 4 cups (946 ml) beef broth
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 15g (Sugar: 8g)
• Protein: 50g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium-high heat.
2. 2.
   Add the beef chunks to the pot and sear them on all sides until browned. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the onions and garlic. Sauté until the onions are translucent and fragrant.
4. 4.
   Return the beef to the pot and add the diced pears, bay leaves, rosemary, oregano, salt, and black pepper. Stir well to combine.
5. 5.
   Pour in the beef broth and red wine. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves and rosemary sprig before serving.
8. 8.
   Serve the O Pere e 'o Musso hot with crusty bread or polenta.

Treat your ingredients with care...

• Beef stew meat — Choose a cut of beef that is suitable for slow cooking, such as chuck or brisket, as they become tender and flavorful when cooked for a long time.
• Pears — Use ripe pears for the best flavor and texture. They should be slightly soft but not mushy.

Tips & Tricks

• For a richer flavor, marinate the beef in red wine and spices overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Feel free to add other vegetables such as carrots or potatoes to the stew for added texture and flavor.
• 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 added convenience. Simply follow the same steps and cook on low for 6-8 hours or on high for 4-5 hours.

Serving advice

Serve O Pere e 'o Musso in deep bowls, allowing the flavorful broth to surround the tender beef and pears. Garnish with fresh parsley for a pop of color and serve with crusty bread or creamy polenta to soak up the delicious juices.

Presentation advice

To enhance the presentation of O Pere e 'o Musso, sprinkle a pinch of dried oregano or a few fresh rosemary leaves on top of each serving. This adds a touch of green and complements the flavors of the stew.