Beef stew with Vietti Barbera d’Alba
Serves 4 or 6 people
1 kg of veal or wild boar stew, cut into large cubes
1 pinch of nutmeg
1 pinch of thyme
2 bay leaves
1 clove of garlic, chopped
1 onion, diced
1/2 bottle of Vietti Barbera d’Alba
salt, black pepper
1 tablespoon lard
1 glass of water
Combine all ingredients with exception of the onion, garlic, bacon and water. Soak everything in the marinade for at least an hour(overnight if you wish). When it’s time to cook, brown he onion and garlic with a tablespoon of bacon or lard in a stewing pot.
Add the marinated meat to the onion and garlic (setting aside the marinade) and let it brown slowly and thoroughly. Then strain the marinade and add the resulting liquid in the pan. Also add the water and continue cooking with the lid on for an hour or until the meat is tender and can easily be pierced with a fork.
With the compliments of:
Vietti Winery, 12060 Castiglione Falletto, Piemonte, Italy