Scottiglia - Tuscan Beef Stew
with mushrooms, asparagus, and rich red wine sauce
with mushrooms, asparagus, and rich red wine sauce
In a large casserole, heat olive oil and brown the garlic clove (with skin). Remove garlic, add chopped onions, and cook until golden.
Add diced beef, season with salt and pepper, and brown evenly. Stir in tomato paste and cook briefly.
Separately, bring wine to a boil to evaporate alcohol, then add to the casserole. Cover and simmer slowly until beef is tender.
Meanwhile, quarter the mushrooms and sauté them in a separate pan. Sauté asparagus in a different skillet with olive oil.
Add mushrooms to beef once tender. Plate with asparagus on the side, beef stew in the center, and garnish with parsley leaves.
Calories: ~520 kcal | Protein: ~38g | Fat: ~28g | Carbs: ~16g | Fiber: ~3g | Sodium: ~500mg
Castello di Bossi Chianti Classico Riserva Berardo 2018 — Full-bodied with notes of black cherry, leather, and spices, complementing hearty Tuscan stews beautifully.
