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Beef Stew is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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3 pounds beef rump
All purpose flour for dusting
3 tablespoons extra virgin olive oil
1 ounce butter
1 medium sized onion, chopped
Salt and pepper
3 tablespoons red wine vinegar
2 tablespoons tomato sauce
1 bottle Chianti Classico
3 to 4 cloves
1 teaspoon sugar
Tie beef with string and dust evenly with flour. Put the olive oil, butter, and onion in a casserole and cook until onion is transparent. Add the beef and brown on all sides. Season with salt and pepper. Add the vinegar and let evaporate a minute or two. Add the tomato sauce and enough wine to just cover the beef. Add the cloves. Cook covered over a very low heat, for 2 -1/2 hours, turning occasionally, adding a little water if necessary. Near the end of cooking time, stir in the sugar. Remove from the heat and let rest for 10 to 15 minutes. Discard string and carve the beef into 1/2 inch thick slices. Arrange on a warm serving dish and spoon over the heated sauce on top. Serves 8 to 10.
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