Beef stew

Preparation:

Preparation: Chop onion, carrot, celery. In a saucepan, heat the oil and butter and let the chopped vegetables brown. Then add the meat and let it brown on all sides, turning it constantly. Wet with the wine, let it evaporate, adjust salt and pepper. Add the tomato pulp or two or three puréed peeled tomatoes, pour a ladle of hot water or light broth and cook, covered, over low heat for about an hour, stirring occasionally. Serve the hot stew at the table. Accompanying wines: Valcalepio Rosso (also “Riserva”) DOC, Vino Nobile Di Montepulciano DOCG, Montepulciano D'Abruzzo DOC.