Mantuan-style Slow-Cooked Beef Stew

Ingredients

This Mantuan adaptation of the Italian Stracotto alla fiorentina incorporates the unique flavors and ingredients of Mantuan cuisine. While the original recipe uses Chianti wine, this version utilizes local Mantuan red wine, which adds a distinct flavor to the dish. Additionally, the Mantuan-style beef stew is traditionally served with polenta or mashed potatoes, providing a heartier and more substantial accompaniment compared to the original dish. We alse have the original recipe for Stracotto alla fiorentina, so you can check it out.

• 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
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup (240ml) Mantuan red wine 1 cup (240ml) Mantuan red wine
• 2 cups (480ml) beef broth 2 cups (480ml) beef broth
• 1 can (14 ounces) diced tomatoes 1 can (14 ounces) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• 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, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Return the beef to the pot and pour in the Mantuan red wine. Allow the wine to simmer for a few minutes to cook off the alcohol.
4. 4.
   Add the beef broth, diced tomatoes, tomato paste, bay leaves, dried thyme, dried rosemary, salt, and pepper. Stir well to combine.
5. 5.
   Bring the stew to a boil, then 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.
6. 6.
   Remove the bay leaves before serving. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Mantuan-style beef stew hot with polenta or mashed potatoes.

Treat your ingredients with care...

• Mantuan red wine — Choose a full-bodied red wine from the Mantua region, such as Lambrusco or Bonarda, to enhance the authentic flavors of the stew.

Tips & Tricks

• For an even richer flavor, marinate the beef chunks in the Mantuan red wine overnight before cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Mantuan-style beef stew in deep bowls, allowing the tender beef and flavorful sauce to take center stage. Garnish with fresh herbs, such as parsley or thyme, for a pop of color and added freshness.

Presentation advice

To elevate the presentation of the Mantuan beef stew, serve it in individual cast-iron cocottes or rustic clay pots. This adds a touch of elegance and enhances the cozy and comforting feel of the dish.