Picchiapò alla Romana

Ingredients

• 2 pounds (900g) beef chuck, cut into chunks 2 pounds (900g) beef chuck, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 4 fresh tomatoes, diced 4 fresh tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 2 sprigs of rosemary 2 sprigs of rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot 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 chopped onion, minced garlic, diced carrot, and celery. Sauté until the vegetables are softened and lightly golden.
3. 3.
   Pour in the red wine and let it simmer for a few minutes to reduce slightly.
4. 4.
   Add the diced tomatoes, fresh tomatoes, tomato paste, bay leaves, and rosemary sprigs to the pot. Season with salt and pepper to taste.
5. 5.
   Return the browned beef to the pot and stir everything together.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves and rosemary sprigs before serving.
8. 8.
   Serve the Picchiapò alla Romana hot with crusty bread or polenta.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck as it will become tender and flavorful during the slow cooking process.
• Red wine — Use a dry red wine, such as Chianti or Merlot, to enhance the depth of flavor in the stew.
• Fresh tomatoes — Opt for ripe and juicy tomatoes to add a burst of freshness to the dish.
• Tomato paste — Tomato paste intensifies the tomato flavor and adds richness to the sauce. Look for a high-quality tomato paste for the best results.
• Rosemary — Strip the leaves from the rosemary sprigs before adding them to the stew to release their aromatic oils.

Tips & Tricks

• For an even richer flavor, marinate the beef chunks in red wine and herbs overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Leftovers of Picchiapò alla Romana taste even better the next day as the flavors continue to develop. Store them in the refrigerator and reheat gently before serving.
• Feel free to customize the stew by adding vegetables like bell peppers or mushrooms for extra depth and texture.
• Serve the stew with a sprinkle of freshly grated Parmesan cheese for an added touch of indulgence.

Serving advice

Serve Picchiapò alla Romana in deep bowls, allowing the rich sauce to envelop the tender beef. Accompany it with crusty bread or creamy polenta to soak up the flavorsome sauce.

Presentation advice

Garnish the stew with a sprig of fresh rosemary and a sprinkle of chopped parsley for a pop of color. Serve it in rustic earthenware bowls to evoke the traditional Italian charm.