Stew with vegetables

Meat with vegetables: a combination of taste and quality

Thanks to the crazy weather we can choose to bring garden products to the table, but which ones? To offer a substantial and delicious dish at the same time we must sharpen our ingenuity and choose healthy, fresh and genuine products.

Meat and vegetables seems to be the perfect solution, to move away from the classic grilled steak with a few drops of lemon and perhaps a single, meager chef's touch such as Maldon salt. We can choose something more substantial!

A quick access to the Bovì recipe book and an uncontaminated world of tasty, healthy, sometimes unusual ideas appears, but capable of satisfying and surprising. After all, when it comes to meat, bringing a rich and complete dish to the table seems to be an amateur's game!

The recipe for the very soft beef stew

Beef stew is one of the classic dishes of traditional cuisine, appreciated for its goodness and versatility. But what happens if you combine the delicacy of beef with the quality of organic? The result is an even tastier and healthier dish. In this article, we will guide you step by step in preparing an organic beef stew with vegetables, a recipe that will satisfy the most demanding palates.

Organic meat: truly genuine

Choosing to use organic beef for your organic stew offers numerous benefits. Organic meat comes from animals that have been raised with respect for their well-being and the surrounding nature.

Organically farmed animals are fed organic food, free of harmful chemicals, antibiotics or artificial hormones. This results in very high quality, healthier and tastier meat.

Furthermore, organic farming promotes biodiversity, preserving the balance of agricultural ecosystems and respecting the environment. By choosing organic beef, you not only guarantee a better quality of the food you bring to your table, but you also contribute to the sustainability of the planet.

Ingredients for the recipe

• 500 g diced organic beef stew or stew
• 2 courgettes
• 2 carrots cut into slices
• 2 potatoes cut into cubes
• 1 yellow or red pepper
• 3 shallots
• dried thyme and oregano
• extra virgin olive oil to taste
• 500 g meat broth
• 3 tablespoons balsamic vinegar
• salt and black pepper to taste
• garlic to taste

White stew process

Start by washing the vegetables under plenty of running water, then clean the excess parts of the vegetables.

Finely chop the shallots and garlic, for the other vegetables you will need a coarse cut, proceed. In the meantime, put the meat broth on the heat so you can use it at a high temperature.

In a high-sided saucepan, add the beef stew, a pinch of salt and pepper and a drizzle of oil. Leave to brown over a high heat, taking care to obtain even cooking on all sides and until a light crust forms.

Then add the diced vegetables and leave to brown for another 2 minutes. At this point add the balsamic vinegar, three quarters of the meat broth and the spices, bring to the boil and cover with a lid.

Reduce the heat to minimum and leave to cook for two and a half hours. From time to time, slowly add the remaining meat broth. At the end of cooking, taste the meat, it should be soft and juicy on the palate.

The stew is ready! Enjoy your meal!

Grandma recommends : remove the meat from the refrigerator at least half an hour before cooking, this way it will be at room temperature and you will avoid a thermal shock which contributes to the hardening of the chosen cut.