Italian Donkey Stew

Ingredients

• 2 pounds (900g) beef chuck roast, cut into chunks 2 pounds (900g) beef chuck roast, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 sprig rosemary 1 sprig rosemary
• 1 sprig thyme 1 sprig thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. 2.
   Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and lightly browned.
4. 4.
   Pour in the red wine and scrape the bottom of the pot to release any browned bits.
5. 5.
   Add the beef broth, tomato paste, bay leaves, rosemary, and thyme. Stir well to combine.
6. 6.
   Return the browned beef to the pot and season with salt and pepper.
7. 7.
   Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for 2-3 hours, or until the beef is tender and easily falls apart.
8. 8.
   Remove the bay leaves, rosemary, and thyme sprigs before serving.
9. 9.
   Taste and adjust the seasoning if needed.
10. 10.
    Serve the Stracotto di somaro hot with crusty bread or polenta.

Treat your ingredients with care...

• Beef chuck roast — For the best results, choose a well-marbled cut of beef chuck roast. The marbling will add flavor and ensure the meat becomes tender during the slow cooking process.

Tips & Tricks

• For an extra depth of flavor, you can add a splash of balsamic vinegar to the stew during the last 30 minutes of cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew. Simmer for a few more minutes until the sauce thickens.

Serving advice

Serve the Stracotto di somaro in shallow bowls, allowing the rich sauce to mingle with the meat. Garnish with fresh herbs like parsley or basil for a pop of color.

Presentation advice

To enhance the presentation, you can sprinkle some freshly grated Parmesan cheese on top of the stew just before serving. The cheese will melt into the sauce, adding a delightful richness.