How To Make Italian Beef

Now, I am going to show you how to make an Italian beef stew. Fantastic! There we are. We have 1.

2 kilos of beef chopped meat, we have one onion, we have 50 grams of butter, 50 mil of olive oil, 800 grams of plum tomato, and we got some bay leaves, garlic and nutmeg. So, this is quite interesting. And what we are going to do, the first stage of this dish, is put your olive oil and butter inside a pot, and then a little bit of black pepper.

Remember, black pepper gives it a lovely flavor. Then we put a clove of garlic, you can even put two if you like, it is not a problem, and then make sure your garlic is a little bit toasted, so it gives it a nice flavor, and just crush it, put it in, and that would be brilliant. Now that the whole thing is cooking, we add a little bit of salt, and then we add the onion, making sure all the onion is in.

Stir a little bit. As you can see now, the actual oil and butter is amalgamating together. We add the nutmeg, don't worry about nutmeg, putting half a nutmeg would be fantastic.

So this is a nutmeg type of stew, and it gives a lovely flavor at the end. There we are. One very important thing, as you can see, there is fat within the beef.

Now, this is what you need, your flavor, make sure it is not too lean, a bit of fat would be fantastic. You are just going to let it cook for about two hours, so we get the lovely beefy taste. Now, we are just going to put the bay leaves in and you can see the onion there quite blown now, and everything is fine, so we just add the beef.

And you stir the beef in the pot. The beef has to cook a little bit, so let the beef be browned up within the pot. What you do with the plum tomato is you squash it like this.

Make sure you don't put it through the squeeze. You want little lumps, not big lumps, and that would be a coarse tomato. You see the bits of tomato in there, and then we let it simmer for about two hours.

So, as you can see now the beef is no longer red, and it's got a brown color to it, but it doesn't get brown very well and it may contain some water, so that is fine. At this stage, when you can see, it also smells really lovely. Absolutely delicious, and smells fantastic.

So, now, what we are going to do is add the 800 grams of plum tomato, and we put it all in like so, and the best thing you can do now is give it a little stir, just make sure it settles down nicely, and you can see now the juice, and the water and the tomato, everything is there, so all that remains for us to do is to put it on a lower heat and let it simmer. Simmer is very gentle, so this is a slow cooking dish which could take you another couple hours before you can eat it. There we are, the beef stew will be ready in three hours, and I like to add a little bit more salt and we also add a little bit of nutmeg and perhaps that wasn't two teaspoons so there we are.

And that gives it a fantastic flavor. Also, because I put it while it's fresh now, so it gives it a more vibrant taste. Wow.

You can see that the sauce and stew is perfectly cooked. You see that it is a lovely sauce, so you put it on a plate, with a little bit of juice, there you are, and this is the art of superb, lovely, wonderful, beef stew. .